Chai Shortbread

Chai Shortbread

This good cookie recipe comes from my friend, Alicia. She sent it to me a while ago and I finally got around to trying them out. The cookies are very good and are wonderful with coffee and vanilla ice cream. This is a simple recipe. I have not tried this with gluten-free flour, but it should be an easy one to re-make and I will try it soon.

Chai Shortbread

1 1/2 cups all-purpose flour
1/4 tsp. salt
1/4 tsp. ground cardamom
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
Dash of freshly ground black pepper
3/4 cup powdered sugar
10 Tbsp. butter, softened
1 Tbsp. ice water

Lightly spoon flour into dry measuring cups; level with knife. Combine flour and next 5 ingredients, stirring well with whisk. Place sugar and butter in a medium bowl; beat with mixer at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at low speed until just combined (dough will be crumbly). Sprinkle with ice water, toss with fork. Divide dough in half; shape into 2 (6 inch long) logs. Wrap in plastic wrap and chill for 1 hour or until very firm.
Preheat oven to 375 degrees.
Unwrap dough. Carefully cut each log into 18 slices with a serrated knife. Place circles 2 inches apart on baking sheets lined with parchment. Bake for 10 minutes. Cool on pans for 5 minutes. Remove to wire racks to cool completely.

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