Friday, April 13, 2012

Vanilla Chai Shortbread Cookies

There is nothing like a good cup of tea.

Since the benefits of tea are pretty remarkable, I have experimented with it in some unorthodox methods - in a bath, in soap, as a mask on my face, even incorporated it into some recipes. Unfortunately, I don't look any younger, my laugh lines are still intact, and it didn't save me money on my car insurance. I'll just stick to what I know and pray it's doing something other than requiring me to use a whitening toothpaste daily.

To appease my neglected cookie jar, I made her some treats. Because Chai is my most favorite tea blend of all, I made some Vanilla Chai Shortbread cookies. These are major and the flavor is incredible.

My cookie jar is speaking to me again and my stomach is one happy organ. It's a win-win all around. Except for my thighs. Yeah. Not so much for them.

But you can't please everyone.


2½ cups all-purpose flour
1½ teaspoon baking powder
¼ teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon nutmeg
1 cup sugar
1 egg
1 cup unsalted butter, softened
1 Tablespoon pure vanilla extract

1 cup powdered sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
pinch of cardamom
4-6 Tablespoons water

Preheat oven to 350ºF. Line baking sheet with parchment paper or silicone mat.

In a large bowl, whisk flour, baking powder, salt, cinnamon, ginger, nutmeg, and cardamom together; set aside.

In another bowl, combine butter and sugar together and beat until light and fluffy. Add egg and beat until smooth. Add vanilla. Add in flour mixture slowly, blending until fully incorporated. You'll want the dough to come to a ball form.

Using an ice cream scoop with a retractable mechanism, drop onto cookie sheets 2 inches apart. Bake 10 to 12 minutes or until lightly browned around edges. Transfer to racks to cool.

For glaze:

Combine sugar and spices into a small bowl. Slowly add one tablespoon of water to mixture and stir. You may need to add more or less water than specified to yield the proper consistency. You're looking for an almost runny texture.

Line the counter with foil under racks. Using back of spoon, drizzle over warm cookies. Allow to set.

Yields: About 3 dozen.

Happy Baking!

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