Chai Shortbread

Chai Shortbread Recipe
Becky Luigart-Stayner; Jan Gautro
A combination of cardamom, cinnamon, cloves, and black pepper gives these chai cookies a taste reminiscent of Indian spiced tea. The fine texture of powdered sugar helps them retain the characteristic shortbread crunch.

Yield:

3 dozen (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 57
Caloriesfromfat 51 %
Fat 3.2 g
Satfat 2 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 0.6 g
Carbohydrate 6.5 g
Fiber 0.2 g
Cholesterol 8 mg
Iron 0.3 mg
Sodium 31 mg
Calcium 2 mg

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

Preparation

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.

Note:

Julianna Grimes and Ann Taylor Pittman,

Cooking Light

December 2007
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