Chai Shortbread


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Serves | Prep Time | Cook Time

Why I Love This Recipe

Cooking Light December 2007


Ingredients You'll Need

1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/8 teaspoon salt
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
Dash of ground cloves
Dash of freshly ground black pepper
3/4 cup powdered sugar
10 tablespoon butter, softened
1 tablespoon ice water


Directions

Lightly spoon flour into dry measuring cups; level with a knife.


Combine flour and next 5 ingredients (through pepper), stirring well with a whisk.


Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy.


Gradually add flour mixture to butter mixture, beating at low speed just until combined (mixture will appear crumbly).


Sprinkle dough with 1 tablespoon ice 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.


Carefully cut each log into 18 slices using a serrated knife.


Place dough circles 2 inches apart on baking sheets lined with parchment paper.


Bake at 375° for 10 minutes.


Cool on pans 5 minutes.


Remove cookies from pans; cool completely on wire racks.


Yield


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