Shortbread Cardamon Cookies: Embossed Pin Review!
Where do I start? I'm looking at it right now… my last post was on February 9, 2020, and it's almost September now. I have never been the most prolific blogger, but such a...

Where do I start? I'm looking at it right now… my last post was on February 9, 2020, and it's almost September now. I have never been the most prolific blogger, but such a long break is unusual. I want to blame the pandemic a bit, but that would just be an excuse, because what better time to spend working on my computer when I'm pretty much stuck here at home 24/7, like the rest of us? 🙂 The truth is I found myself in a creative and pretty bad rut and the idea of ​​posting content for the sake of posting content just makes me yawn and go back to staring at the walls, contemplating the idea of ​​wearing this stupid mask just to fetch eggs. Needless to say, I hope everyone stays safe, wears their masks (silly as it sounds), and practices social distancing, etc. It'll be over ... eventually, but for now, I guess it's nature's turn to take a little break from us.

Enough about corona ... we're here for the food and as you can see in the photos it's all about cookies this time. My blog is best known for its bloody mid-rare steaks and sous vide concoctions, but not today! I promised my friend Jessica @ in relief that I would review their gorgeous 3D sculpted rolling pin and give it a try. I tried to find a tasty application but ended up giving in to the powerful shortbread cookie, because who doesn't like shortbread, and although the beginnings of this blog were greedy in baking, cookies were not presented only once before, so that's kind of a big deal!

I admit that I don't even own a regular rolling pin. I have no idea what happened to my last one ... I keep moving and a lot of my cooking stuff ends up who knows. I basically had to "unroll" each cookie individually using a small cutting board to flatten it, then print the cool design by rolling my embossed pin on each one once. Good time.

If you are doing your prep (setting up) this recipe should be extremely easy. I adapted a shortbread recipe from the incredible Bouchon pastry recipe book by Thomas Keller and Sébastien Rouxele. Make sure you have a stand or hand mixer. Here we go.


2 sticks of butter at room temperature

1/2 cup granulated sugar

2 cups all-purpose flour

1/4 teaspoon kosher salt

1/2 teaspoon vanilla extract

12 cardamom pods (ground in a spice blender) (optional)

1/2 teaspoon ground ginger (optional)

2 tablespoons granulated sugar for dusting

Cream that butter!

Add butter to a stand mixer fitted with the paddle attachment over medium-low heat. The butter will become creamier and more pliable. Use a spatula to scrape the sides of the bowl and make sure everything is mixed.

Add sugar!

Add the sugar, salt and spices and mix on medium-low speed until the butter is foamy. You will know it when you see it. Use a spatula to scrape the sides of the bowl and make sure everything is mixed.

Add the flour in 2 steps!

Reduce speed to low and add a cup of flour. Blend for about 30 seconds and add the second cup of flour and mix for another 30 seconds or until combined. Use a spatula to scrape the sides of the bowl and make sure everything is mixed. The dough mixture will look like wet sand.

Cool the dough!

Place the contents of the bowl on a work surface and work the mixture into a ball of dough. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Deploy it!

Preheat your oven to 350F (325F if you have a convection oven). Roll out the dough until you have a sheet of dough about 1/4 inch thick. Sprinkle the dough with a generous dusting of sugar.

Emboss your cookies!

It's time to bring out this awesome embossed rolling pin! You will only need to roll the pin once over the dough, so be sure to apply moderate pressure to make the design impress. You can sprinkle the spit with flour to prevent sticky activity. Use the cookie cutter of your choice and place the cookies on a baking sheet lined with parchment paper. Let cool in the freezer for 30 minutes before cooking.


Now your oven is evenly preheated and you are good to go. Take your cookies out of the freezer and throw them in the oven. Bake until light golden brown. About 20 minutes. Remove from oven and let cookies rest for 30 minutes.

Do you have any comments or suggestions? I love these, so leave them in the comments section. Stay safe and stay tuned. Subscribe to my newsletter to not miss any publication!

Paul palop

Paul palop

Venezuelan self-taught cook and photographer living in the beautiful state of California. Professional VFX by day (and by night really, the movie industry doesn't stop). Hope you enjoy the content of my blog. I am very passionate about food in general and don't get into photography! Email me if you have any questions.

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