Ingredients for Chai Shortbread
- All Purpose Flour
- Salt
- 1/4 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Fresh Ground Black Pepper
- Powdered Sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1-2 tablespoons ice water, as needed
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How to Make Chai Shortbread
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together 2 1/2 cups flour, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cardamom, and 1/4 teaspoon cloves in a medium bowl. Set aside.
- In a large bowl, cream together 1 cup softened butter and 1 cup granulated sugar until light and fluffy (about 3-5 minutes with an electric mixer).
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Add 1 tablespoon of ice water; mix until the dough just comes together. If needed, add another tablespoon of ice water, 1/2 tablespoon at a time, until the dough holds its shape.
- Divide the dough in half. Shape each half into a log (approximately 1 inch in diameter).
- Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or until firm.
- Once chilled, unwrap the dough logs and, using a sharp serrated knife, slice each log into 1/2-inch thick rounds.
- Arrange the cookies 2 inches apart on the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep an eye on them to prevent burning.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
118g
Fat
122g
Carbs
25g
