Spiced Shortbread Cookies Recipes

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CHAI-SPICED SHORTBREAD COOKIES



Chai-Spiced Shortbread Cookies image

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

2 tablespoons loose-leaf tea, or more to taste
1 ½ teaspoons ground cardamom
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 cup butter
½ cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour

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

SPICY GINGER SHORTBREADS



Spicy Ginger Shortbreads image

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Nadine Mesch from Mt. Healthy, OH

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 36

Number Of Ingredients 12

3/4 cup butter, softened
1/4 cup granulated sugar
1 teaspoon grated lemon peel
1 egg yolk
1 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon five-spice powder
1/4 cup finely chopped crystallized ginger
1/4 cup finely chopped pecans
1 tablespoon Gold Medal™ all-purpose flour
1/4 cup white vanilla baking chips
1/2 cup powdered sugar
1 tablespoon water

Steps:

  • In large bowl, beat butter, granulated sugar, lemon peel and egg yolk with electric mixer on medium speed. Stir in 1 1/4 cups flour and the five-spice powder until dough holds together. Stir in ginger and pecans.
  • Place dough on smooth surface sprinkled with 1 tablespoon flour. Divide dough in half. Shape each half into 6-inch log. Wrap in plastic wrap; refrigerate 1 hour.
  • Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat. Cut dough into 1/4-inch slices. Place 1 inch apart on cookie sheet.
  • Bake 8 to 10 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In small microwavable bowl, microwave baking chips uncovered on High 30 to 60 seconds, stirring once, until softened and chips can be stirred smooth. Stir in powdered sugar and water. Add additional water, if needed, to achieve glaze consistency. Drizzle glaze over cookies. Let stand until set.

Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 4 g, TransFat 0 g

SPICED SHORTBREAD COOKIES



Spiced Shortbread Cookies image

Yummy spiced cookies perfect for the holiday season.

Provided by Rylee

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 40m

Yield 12

Number Of Ingredients 6

2 ½ cups all-purpose flour
6 tablespoons white sugar
1 teaspoon ground cinnamon
1 ½ teaspoons ground nutmeg
¼ teaspoon ground cloves
2 cups softened butter

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  • Combine flour, sugar, cinnamon, nutmeg, and cloves in a bowl. Cut in butter until the mixture resembles small crumbs. Pack the crumbs into a ball, then knead by hand until smooth.
  • Lightly flour a work surface. Roll dough out into a thick disc, 1/4- to 1/2-inch thick. Cut out desired shapes using a cookie cutter. Place cookies on the prepared baking sheet. Gather scraps together, roll out, and repeat.
  • Bake cookies in the preheated oven until edges are lightly browned, about 20 minutes.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 26.5 g, Cholesterol 81.3 mg, Fat 31.1 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 19.6 g, Sodium 218.6 mg, Sugar 6.4 g

FIVE-SPICE SHORTBREAD



Five-Spice Shortbread image

Provided by Ming Tsai

Categories     Cookies     Mixer     Dessert     Bake     Freeze/Chill     Christmas     Cocktail Party     New Year's Day     New Year's Eve     Fall     Winter     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 20 cookies

Number Of Ingredients 7

2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground star anise
1/4 cup turbinado or other granulated sugar
1 chilled log of butter shortbread cookie dough

Steps:

  • 1. Preheat the oven to 325°F. In a small bowl, combine the ginger, cinnamon, cardamom, cloves, star anise, and sugar.
  • 2. Cut the chilled log into twenty 1/2-inch rounds. Dip one cut surface of each round into the spice mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
  • 3. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.

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