Preheat oven to 300° Fahrenheit.

Spray 2 13 1/2 x 4” fluted, false bottom rectangular tart pans with nonstick cooking spray.

In the bowl of an electric mixer using the paddle attachment, cream the butter, sugar, vanilla extract and 1 tablespoon cream on medium speed until well blended.

In a medium mixing bowl, whisk together flour, cardamom, and espresso until well combined.

On low speed, add flour mixture into the butter and blend until a dough forms. Add remaining tablespoon of cream only if dough is too dry.

Place dough onto an unfloured work surface. Shape into a rough rectangle.

Divide dough in half lengthwise using a knife or dough cutter.

Press each half into 1 of the prepared pans using moistened hands to keep dough from sticking.

To compact the dough into the pans gently press down all over dough with an offset spatula or solid measuring cup. Be sure to press dough evenly into all fluted areas of the pans.

Place pans, side-by-side, onto a large sheet pan covered with foil keeping a space between them.

Using a fork, dock or prick the dough all over to prevent it from puffing up.

Bake for approximately 35 minutes or until shortbread is light brown.

Remove shortbread from oven and press down on any areas of shortbread that puffed using an offset spatula. After 1 to 2 minutes, carefully remove sides of each tart pan and place the shortbread with the bottoms of the pan still intact onto a cutting board approximately 2 inches apart.

While shortbread is still warm and more easily cut, take a long, sharp knife, and cut each pan of shortbread crosswise at ¼ to ½ inch intervals to create “sticks”.

Allow shortbread sticks to cool. Be sure that they are spaced out a bit.

Melt semisweet chocolate over a double boiler and gently dip 1 tip of each shortbread into chocolate placing each one on 2-3 clean wax paper lined sheet pans. Allow chocolate to harden. Store in an airtight container.