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.
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
How to Make It
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.
I love the taste of these cookies, subtle chai flavor but buttery tender. The only complaint is that they do not look nearly as pretty as the picture. I couldn't get mine that round or large and still have 36 total.
Kind of disappointing. I made it twice, first time I double the spices, second time I tripled them. Both times the dough was crumbly I couldn't cut the roll without it falling apart. I had to let it warm up on the counter and then added more water so it wasn't so crumbly. Tripling the spices worked really well, they were still a little bland with the double spices.
A really tasty, light cookie. I doubled the spices and might even add a little more. It was tough getting 36 cookies out of it, but I think the next time I'll be able to do it if I'm more careful about shaping the dough. Even my 8-year-old likes them! I like the aftertaste too. A unique cookie and nicely delicious.
I made a double recipe of these using Jule's GF Flour mix & they flattened out into a lacy single cookie with little taste..... Then I added approx 2 cups more GF flour, 6-8 Tbsp butter, 1 1/2 cup powdered sugar, approx 3/4 c. roughly chopped sliced almonds. I then ground 1/4 c. chai tea mix ( no bay leaf) , and enough water to be able to mix the two recipes & roll the dough easily. I baked them at 400 degrees F. for 10-12 min. They were amazing. My middle eastern & Indian friends LOVED them! Success at last!
I've upped the spices to 1/2 tsp each of cinnamon and cardamom and it could possible go higher. I ended up drizzling on melted white chocolate that had cinnamon and cardamom stirred in to get even more chai spice flavor. Easy to work with this dough.
These turned out great! I also doubled the spices (and more than doubled the cloves). I also accidently put about 2 tbsp too much butter, which made the rolls harder to work with, but I think made the cookie better in the end.
I used green food colouring.