Christinas Chai Shortbread Cookies Recipes
CHAI-SPICED SHORTBREAD COOKIES
These cookies are based on a shortbread recipe, but spiced to taste like a chai tea latte. Don't try to make a substitution for the cardamom - it's essential to the chai taste. Masala chai varies widely by region, brand, and store, so you can play with the spices to get closer to your favorite chai.
Provided by Leiland
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 40m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Grind tea into a fine powder using a spice grinder. Mix in cardamom, cinnamon, ginger, nutmeg, cloves, salt, and pepper.
- Beat butter, sugar, and vanilla extract in a bowl using an electric mixer until creamy. Add the spiced tea mixture and mix thoroughly. Fold in flour, 1/2 cup at a time, until a stiff dough forms.
- Transfer dough to a lightly floured surface and roll out to 1/4-inch thickness. Cut into 2-inch pieces with a cookie cutter or knife. Arrange cookies on baking sheets.
- Bake in the preheated oven until edges begin to brown slightly, about 20 minutes.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 6.2 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 2.4 g, Sodium 33.5 mg, Sugar 2.1 g
CHRISTINA'S CHAI SHORTBREAD COOKIES
I love these cookies. They are the best with a cup of tea. I have no idea where I picked this recipe up, but I have been making it for a while, and they are a definite must in our cookie jar!
Provided by Christinas Kitchen
Categories Dessert
Time 20m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour with cardamom, cinnamon, cloves, black pepper and powdered sugar.
- Mix well with a whisk.
- Place sugar mixture and butter in a medium bowl; beat well with a mixer on medium speed until light and fluffy.
- Gradually add flour mixture, beating at low speed just until combined (mixture will appear crumbly)
- Sprinkle dough with 1 tbsp ice water; toss with a fork.
- Divide dough in half; shape dough into 2 6inch logs; wrap each log in plastic wrap.
- Chill for 1 hour or until very firm.
- Preheat oven to 375°F.
- Unwrap dough logs and cut each log into 18 slices using a serrated knife.
- Place dough circles 2 inches apart on an ungreased cookie sheets lined with parchment paper.
- Bake at 375°F for 10 minutes.
- Cool on pans for 5 minutes. Remove cookies from pans; cool completely on wire racks.
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