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Chai Shortbread
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.
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
Preparation
- 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
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
