Saturday, November 20, 2010

Cookie Exchange: Chai Shortbread

The other day I was reading on one of the forums I follow and they were discussing recommendations for cookie exchange recipes. With my own cookie exchange party coming up I remembered one of my favorite holiday cookie recipes: chai shortbread, from Cooking Light.

I've made these before and given them as holiday presents. I wrapped them in bags and ties from the Container Store; their holiday packaging is the best!

Courtesy of Cooking Light

Although the recipe says it makes 3 dozen it's more like 1 1/2:


  • 1 1/2  cups  all-purpose flour (about 6 3/4 ounces)
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  ground cardamom
  • 1/8  teaspoon  ground cinnamon
  • Dash of ground cloves
  • Dash of freshly ground black pepper
  • 3/4  cup  powdered sugar
  • 10  tablespoon  butter, softened
  • 1  tablespoon  ice water


Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper), stirring well with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at low speed just until combined (mixture will appear crumbly). Sprinkle dough with 1 tablespoon ice water; toss with a fork. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.

Preheat oven to 375°.

Unwrap dough logs. Carefully cut each log into 18 slices using a serrated knife. Place dough circles 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.