Christinas Chai Shortbread Cookies Recipes

CHAI SHORTBREAD COOKIES

Steps:

• Heat oven to 325°F.
• Combine all cookie ingredients except flour in large bowl; beat at medium speed until creamy. Add flour; beat at low speed until well mixed.
• Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheet. Flatten to 1 1/2-inch diameter with bottom of glass dipped in sugar.
• Bake 11-13 minutes or until set and cookies are lightly browned around edges. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
• Meanwhile, combine half & half and instant coffee granules in medium bowl; stir until coffee is dissolved. Add all remaining filling ingredients; beat at low speed until moistened. Beat at medium speed until smooth and creamy. Spread 1 teaspoon filling onto bottom-side of 1 cookie; top with second cookie, bottom-side down. Repeat with remaining cookies.
• Combine all topping ingredients in small bowl; sprinkle over tops of sandwich cookies.

CHAI-SPICED SHORTBREAD COOKIES

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.

CHRISTINA'S CHAI SHORTBREAD COOKIES

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.

CHAI-SPICED SHORTBREAD COOKIES

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.

CHAI CHOCOLATE CHIP SHORTBREAD

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.