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Chai Shortbread

Becky Luigart-Stayner; Jan Gautro
Yield 3 dozen (serving size: 1 cookie)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 375°.

  3. 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.