Chai Shortbread

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

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Nutritional Information

Amount per serving
  • Calories: 57
  • Calories from fat: 51%
  • Fat: 3.2g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 6.5g
  • Fiber: 0.2g
  • Cholesterol: 8mg
  • Iron: 0.3mg
  • Sodium: 31mg
  • Calcium: 2mg

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

  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.
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