Christina's Chai Shortbread Cookies

Submitted by Christinas Kitchen

"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!"

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 32

ingredients

• 1 1⁄2 cups flour
• 1⁄8 teaspoon ground cardamom
• 1⁄8 teaspoon ground cinnamon
• 1 dash ground cloves
• 1 dash fresh ground black pepper
• 3⁄4 cup powdered sugar
• 10 tablespoons butter, softened
• 1 tablespoon ice water

directions

1. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine flour with cardamom, cinnamon, cloves, black pepper and powdered sugar.
3. Mix well with a whisk.
4. Place sugar mixture and butter in a medium bowl; beat well with a mixer on medium speed until light and fluffy.
5. Gradually add flour mixture, beating at low speed just until combined (mixture will appear crumbly)
6. Sprinkle dough with 1 tbsp ice water; toss with a fork.
7. Divide dough in half; shape dough into 2 6inch logs; wrap each log in plastic wrap.
8. Chill for 1 hour or until very firm.
9. Preheat oven to 375°F.
10. Unwrap dough logs and cut each log into 18 slices using a serrated knife.
11. Place dough circles 2 inches apart on an ungreased cookie sheets lined with parchment paper.
12. Bake at 375°F for 10 minutes.
13. Cool on pans for 5 minutes. Remove cookies from pans; cool completely on wire racks.

Reviews

[vhelm1954]

I have made these same cookies, the recipe came from Cooking Light magazine (Dec 07, I think). Anyway, they are wonderful! In fact, I think they could even stand to be a tad spicier; next time I will use Chai tea instead of ice water and possibly add a little more of the spices. LOVE these cookies!