Ingredients for Christina's Chai Shortbread Cookies
- 2 cups all-purpose flour
- 1 teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon black pepper
- ½ cup powdered sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 tablespoon ice water
- ¾ cup granulated sugar
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How to Make Christina's Chai Shortbread Cookies
- Lightly spoon 2 cups all-purpose flour into dry measuring cups, leveling with a knife.
- In a medium bowl, whisk together the flour, 1 teaspoon ground cardamom, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon black pepper, and ½ cup powdered sugar.
- In a separate large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar using a mixer on medium speed until light and fluffy.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
- Sprinkle 1 tablespoon of ice water over the dough and gently toss with a fork until just combined.
- Divide the dough in half and shape each half into a 6-inch log.
- Wrap each log in plastic wrap and chill in the refrigerator for at least 1 hour, or until firm.
- Preheat oven to 375°F (190°C).
- Unwrap the dough logs and, using a serrated knife, cut each log into 18 slices (approximately ½ inch thick).
- Place the dough slices 2 inches apart on ungreased baking sheets lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- 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
1 g
Sugar
11g
Fat
11g
Carbs
2g
