Happy Wednesday! For today’s cookie, we’re talking shortbread. Lately I’ve been obsessed with everything chai, so I decided to incorporate my favorite combination of spices into a cookie. Like my pumpkin shortbread, I started with Amber’s Really Perfect Shortbread recipe, my go-to recipe for these crisp, buttery cookies…and just as before, you don’t need a fancy shortbread mold to make these – although it’s fun to see all the cute shapes from the mold when the baking is done! Instead, you can use a quarter sheet pan and just make sure to score the shortbread before baking so that you can easily cut it into pieces when it comes out of the oven. These will make a unique addition to any cookie tray, and I hope you enjoy them as much as we did!
Recipe adapted from here.
- 2 cups flour
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp cardamom
- 3/4 tsp nutmeg
- 3/4 tsp ginger
- 3/4 tsp cloves
- 1 tsp chai tea
- 2 sticks butter
- 1/2 cup powdered sugar
In a small bowl, whisk together all of the spices and tea. Reserve 2 tsp of the mixture for sprinkling over the top later.
In a medium bowl, whisk together the flour, salt, and remaining spice mix.
In a large bowl, beat cream together the butter and powdered sugar until pale. Add the flour mixture to the butter mixture, and beat until combined.
Place in the refrigerator for 20-30 minutes (don’t skip this step!). Preheat the oven to 325 degrees, and spray a shortbread mold thoroughly with cooking spray. Press the dough into the mold and then prick the top with a fork. Sprinkle with 1 teaspoon of the spice mix (hopefully a little more evenly than I did).
Bake 30-35 minutes or until lightly browned. Let cool before removing from the pan, but be sure to cut into pieces while it is still warm or it may crumble. Once removed from the pan, sprinkle the remaining teaspoon of spice mix over the top. Cut and serve with coffee or chai tea.