Two surprising spices make this shortbread extra delicious.

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Two surprising spices make this shortbread extra delicious.
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Pastry chef Sasha Piligian of Sqirl adds cardamom and mahleb to her take on traditional Armenian shortbread. Recipe here:

of Sqirl restaurant in Silver Lake adds cardamom and mahleb to her take on traditional Armenian shortbread, which is usually made with just butter, flour and sugar. Mahleb are the kernels found inside the pits of sour cherries and have an almond scent with a faintly bitter taste and a vanilla aroma. It’s best to buy whole kernels and grind them yourself to capture their delicate flavor, but you can buy powdered versions as well.

Combine the clarified butter and 1 cup powdered sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed, scraping the bowl occasionally, until fluffy and pale, about 5 minutes. Scrape half of the dough onto a large sheet of plastic wrap. Form into a log the diameter of a quarter and wrap tightly. Repeat with the remaining dough. Refrigerate until firm, at least 1 hour.Unwrap one log and cut into ⅛-inch-thick slices. Place the rounds ½ inch apart on 1 prepared sheet. Repeat with the remaining log and sheet.

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