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.

Julianna Grimes and Ann Taylor Pittman
Recipe by Cooking Light

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Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
3 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

57 calories; calories from fat 51%; fat 3.2g; saturated fat 2g; mono fat 0.8g; poly fat 0.1g; protein 0.6g; carbohydrates 6.5g; fiber 0.2g; cholesterol 8mg; iron 0.3mg; sodium 31mg; calcium 2mg.