CHAI-SPICED SHORTBREAD COOKIES
These cookies are based on a shortbread recipe, but spiced to taste like a chai tea latte. Don't try to make a substitution for the cardamom - it's essential to the chai taste. Masala chai varies widely by region, brand, and store, so you can play with the spices to get closer to your favorite chai.
Provided by Leiland
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 40m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Grind tea into a fine powder using a spice grinder. Mix in cardamom, cinnamon, ginger, nutmeg, cloves, salt, and pepper.
- Beat butter, sugar, and vanilla extract in a bowl using an electric mixer until creamy. Add the spiced tea mixture and mix thoroughly. Fold in flour, 1/2 cup at a time, until a stiff dough forms.
- Transfer dough to a lightly floured surface and roll out to 1/4-inch thickness. Cut into 2-inch pieces with a cookie cutter or knife. Arrange cookies on baking sheets.
- Bake in the preheated oven until edges begin to brown slightly, about 20 minutes.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 6.2 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 2.4 g, Sodium 33.5 mg, Sugar 2.1 g
SHORTBREAD
This is a compilation of several Shortbread recipes I have from British cookbooks. I have been to England three times and REAL shortbread is a favorite. It should use real butter and not be TOO sweet.
Provided by Norita Solt
Categories World Cuisine Recipes European UK and Ireland English
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
- Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
- Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
- Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 31.3 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 2.5 mg, Sugar 8.4 g
CHAI CHOCOLATE CHIP SHORTBREAD
I've always loved the taste of chai tea, so I decided to try to incorporate it into one of my recipes. Everyone who samples my shortbread can't believe how delicious it is. -Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- Place flour, sugar, cornstarch and latte mix in a food processor; pulse until blended. Add butter and vanilla; pulse until butter is the size of peas. Add almonds and chocolate chips; pulse until blended., Transfer to a lightly floured surface; knead until dough forms a ball. Divide dough into 6 portions; wrap separately. Refrigerate at least 30 minutes or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough into a 5-in. circle. Cut into 8 wedges. Place 2 in. apart on ungreased baking sheets., Bake 15-18 minutes or until edges begin to brown. Cool 1 minute before removing from pans to wire racks. Drizzle with melted chocolate; let stand until set. Store in airtight containers.
Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 36mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
CHRISTINA'S CHAI SHORTBREAD COOKIES
I love these cookies. They are the best with a cup of tea. I have no idea where I picked this recipe up, but I have been making it for a while, and they are a definite must in our cookie jar!
Provided by Christinas Kitchen
Categories Dessert
Time 20m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour with cardamom, cinnamon, cloves, black pepper and powdered sugar.
- Mix well with a whisk.
- Place sugar mixture and butter in a medium bowl; beat well with a mixer on medium speed until light and fluffy.
- Gradually add flour mixture, beating at low speed just until combined (mixture will appear crumbly)
- Sprinkle dough with 1 tbsp ice water; toss with a fork.
- Divide dough in half; shape dough into 2 6inch logs; wrap each log in plastic wrap.
- Chill for 1 hour or until very firm.
- Preheat oven to 375°F.
- Unwrap dough logs and cut each log into 18 slices using a serrated knife.
- Place dough circles 2 inches apart on an ungreased cookie sheets lined with parchment paper.
- Bake at 375°F for 10 minutes.
- Cool on pans for 5 minutes. Remove cookies from pans; cool completely on wire racks.
SHORTBREAD, 10 WAYS
Shortbread is not only one of the easiest desserts you can possibly make, it's also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 24 servings
Number Of Ingredients 4
Steps:
- Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
- Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 61 milligrams, Sugar 6 grams, TransFat 0 grams
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