CHAI SHORTBREAD

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 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

Notes

Cooking Light December 2007

Categories: Bread  Misc. Bread 
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