Cardamom Shortbread

• 1/2 c. butter, softened
• 1/4 c. granulated sugar
• 1 c. quick cooking rolled oats
• 1 tsp. vanilla extract
• 2/3 c. all-purpose flour
• 1 tsp. ground cardamom

1. Preheat oven to 350u0b0.
2. In a medium bowl, cream butter and sugar until fluffy.
3. Stir in oats and vanilla.
4. In a small bowl, sift together flour and cardamom.
5. Add dry ingredients to creamed mixture.
6. Stir until a soft dough forms.
7. Press into a greased 8-inch round shortbread mold or 9-inch round cake pan.
8. Bake 20 to 30 minutes or until light brown.
9. Cool in pan 10 minutes.
10. Loosen edges with a knife.
11. Invert onto a cutting board.
12. If necessary, tap edge of pan on cutting board.
13. Cut warm shortbread into wedges.
14. Cool completely.
15. Store in an airtight container.
16. Yield: 6 to 8 servings.

butter, granulated sugar, oats, vanilla extract, allpurpose, ground cardamom

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519742 (may not work)