My cookies didn't turn out burned like the ones in the picture even though i kept them in the oven for a little more than 20 mins..infact they looked perfect. I used orange zest instead of cardamom..but for some reason I didn't like the taste..it had too much of a floury after taste and was slightly bitter. I will add more sugar next time IF i do make it again.

My cookies didn't turn out burned like the ones in the picture even though i kept them in the oven for a little more than 20 mins..infact they looked perfect. I used orange zest instead of cardamom..but for some reason I didn't like the taste..it had too much of a floury after taste and was slightly bitter. I will add more sugar next time IF i do make it again.

My cookies didn't turn out burned like the ones in the picture even though i kept them in the oven for a little more than 20 mins..infact they looked perfect. I used orange zest instead of cardamom..but for some reason I didn't like the taste..it had too much of a floury after taste and was slightly bitter. I will add more sugar next time IF i do make it again.

My cookies didn't turn out burned like the ones in the picture even though i kept them in the oven for a little more than 20 mins..infact they looked perfect. I used orange zest instead of cardamom..but for some reason I didn't like the taste..it had too much of a floury after taste and was slightly bitter. I will add more sugar next time IF i do make it again.

My cookies didn't turn out burned like the ones in the picture even though i kept them in the oven for a little more than 20 mins..infact they looked perfect. I used orange zest instead of cardamom..but for some reason I didn't like the taste..it had too much of a floury after taste and was slightly bitter. I will add more sugar next time IF i do make it again.

Definitely use parchment paper to lift the cookies immeditely off the pan onto a rack to cool or they will get very dark on the bottom (like the picture). I used this technique and the cookes were perfect. Not sure about you, but I was a little horrified to see these burned cookies. They're definitely not Martha "PERFECT."

Ginger would be nice or you can use cinnamon.

Ginger would be nice or you can use cinnamon.

Ginger would be nice or you can use cinnamon.

Ginger would be nice or you can use cinnamon.

I think the problem is that they say to cool them on wire racks on the baking sheet because they are really delicate when hot...but if they're on the baking sheet they will continue to cook and the bottoms willg et overdone. I just made them and lifted the whole piece of parchment paper off the pan and onto the wire rack (carefully, of course) and mine were not overdone on the bottom. The tips of the snowflakes did get a little more golden brown, though.

cinamon, lemon zest, orange zest, clove, cocoa, coconout, just vanilla, use your imagination!

Does anyone have a suggestion for another spice other than cardamon?

I think the center takes longer to bake than the thinner points of the edge and that's why it looks over done. Anyone know a trick to get even results with non-uniform shapes?

katydid1, for all kinds of cookie cutters go to:http://www.fancyflours.com/ Someone on this site gave that information yesterday and I went to that site and it is great. They have everything.

Where can I get snowflake cookie cutters?

I'm a little bit surprised they'd use these over-done cookies for the photo. But, I'm sure they are delicious all the same!

I agree. Shortbread cookies always have a nice light colour, those do look burnt

Sanding sugar is a fine sugar which comes in different colors (and also white) which adds a subtle sparkle to your baked goods. Sparkling sugar is a larger crystal which adds more sparkle and crunch to your baked goods. I agree that the shortbread look over-baked. Most recipes call for pale golden bottoms when done. I love shortbread cookies!

yummy cookies but in the picture.... ( far be it from me to judge , as i burn cookies all the time) aren't they a bit "overdone"???? I thought there was chocolate on the bottom :)

What Is Sanding Sugar?
Sanding sugar is a large crystal sugar used as an edible decoration that will not dissolve when subjected to heat. Also called pearl sugar or decorating sugar, sanding sugar adds "sparkle" to cookies, baked goods and candies. The sparkling affect is achieved because the sugar crystal grains are large and reflect light. I have some from our grocery store and it's called Sparkling Sugar, Just Google "Sanding Sugar" and you will see where to buy and different uses for it. :-)

Sanding sugar is a large crystal sugar used as an edible decoration that will not dissolve when subjected to heat. Also called pearl sugar or decorating sugar, sanding sugar adds "sparkle" to cookies, baked goods and candies. The sparkling affect is achieved because the sugar crystal grains are large and reflect light. I have some from our grocery store and it's called Sparkling Sugar, Just Google "Sanding Sugar" and you will see where to buy and different uses for it. :-)

What is sanding sugar? I seem to remember looking for it last Christmas, and couldn't find it. Is it just granulated sugar that you use for sanding??