chai-spiced shortbread cookies
Updated on Jul 19, 2019
This traditional shortbread cookie gets a twist by using Indian spices. Although the flavors are complex, it's an easy recipe to make. Notes: *Grind the fennel in a clean coffee grinder or in a mortar. Can make ahead: Up to 3 days, stored airtight.
prep time
15 Min
cook time
30 Min
method
Bake
yield
30 -45 cookies
Ingredients
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 tablespoon cinnamon
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground fennel seeds
- 1/2 teaspoon ground cardamom
- 1 english breakfast tea bag, leaves from
- 1 cup white chocolate chips
How To Make chai-spiced shortbread cookies
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Step 1Preheat oven to 350°. Beat butter, sugar, salt, and vanilla in a large bowl with a mixer until smooth. In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom, and tea. Add to butter mixture and beat on low speed until blended. Stir in chocolate chips.
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Step 2Line 2 baking sheets with parchment paper. Set 1-tbsp. balls of dough 1 in. apart on sheets and flatten slightly with a floured glass.
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Step 3Bake until cookies are lightly golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking. Transfer to racks to cool.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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