Chai Shortbread

By fluteanjel

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, Cooking Light

DECEMBER 2007

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

Details

Servings 36
Adapted from myrecipes.com

Preparation

Step 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.
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.