Chai Shortbread

By Texaschef11

Ingredients

• 1 1/2 * 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1/8 * 1/8 teaspoon salt
• 1/8 * 1/8 teaspoon ground cardamom
• 1/8 * 1/8 teaspoon ground cinnamon
• * Dash of ground cloves
• * Dash of freshly ground black pepper
• 3/4 * 3/4 cup powdered sugar
• 10 * 10 tablespoon butter, softened
• 1 * 1 tablespoon ice water

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.
Nutritional Information

Calories:
57 (51% from fat)
Fat:
3.2g (sat 2g,mono 0.8g,poly 0.1g)
Protein:
0.6g
Carbohydrate:
6.5g
Fiber:
0.2g
Cholesterol:
8mg
Iron:
0.3mg
Sodium:
31mg
Calcium:
2mg