I found this recipe weeks ago in Cooking Light and it looked perfect for Christmas morning. The delicate blend of chai spices meets the buttery, crumble-iciousness of shortbread. I'm at home and have a real stove for the next three and a half weeks, which has been a real treat. (Although I have been away for more time than I've been home, this Winter Break.) I'll definitely have to try these back at school in the t.o. sometime to see if these cookies are dorm room ready (or not, they may become muffins, or scones – toaster ovens are picky sometimes). Nothing is better than fresh baked goods on Christmas morning, tempting aromas wafting through the house (and setting off the smoke alarms, twice, though no burned cookies, thankfully).
Chai Shortbread Cookies
Things raided from the pantry:
1½ cups all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
Dash of ground cloves
Dash of freshly ground black pepper
¾ cup powdered sugar
10 tablespoon softened butter
1 tablespoon ice water
- Combine flour and spices (except sugar), stirring well with a whisk.
- Beat sugar and butter with a mixer at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at low speed until combined but still crumbly.
- Sprinkle dough with the water; toss with a fork. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.
- Preheat oven to 375°. Unwrap dough logs and cut each log into 18 slices using a serrated knife.
- Bake at 375° for 9 minutes. (Cooking Light says on parchment paper, which keeps the bottoms from burning or sticking, but I didn't have any, and found that the bottoms browned, but didn't burn or stick at all.) Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.
Enjoy and Merry Christmas!
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