Best 6 Chai Shortbread Recipes

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.

CHAI-SPICED SHORTBREAD COOKIES

Steps:

• Preheat 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
• Line 2 baking sheets with parchment paper. Set 1-tbsp. balls of dough 1 in. apart on sheets and flatten slightly with a floured glass.
• Bake until cookies are light golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking. Transfer to racks to cool.

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 SHORTBREAD COOKIES

Steps:

• 1. Place sugar and butter in medium bowl; beat with mixer at medium speed until light and fluffy. 2. Combine flour and spices. Gradually add flour mixture to butter mixture, beating at low speed until just combined (mixture will be crumbly). 3. Sprinkle dough with ice water; toss with fork. 4. Divide dough in half. Shape each half into a 6-inch log. Wrap in plastic wrap and refrigerate 1 hour or until very firm. 5. Preheat oven to 375°. 6. Unwrap dough logs. Cut each into 18 slices using a serrated knife. Pace circles 2 inches apart on backing sheets lined with parchment paper. 7. Bake 10 minutes. Cool on pans 5 minutes, then cool completely on wire racks.

CHAI SHORTBREAD

Steps:

• 1. Mix flour and spices in small bowl, combine well. 2. Cream butter and sugar on medium speed until fluffy. 3. Gradually add flour mixture, beating at low speed until just combined (mixture will be crumbly). 4. Sprinkle dough w/ ice water, toss w/ fork. 5. Divide dough in half and shape into 2 6 inch long logs. Wrap in plastic and chill 1 hour until firm. 6. Preheat to 375 7. Cut each log into 18 slices. Bake on parchment at 375 for 10 min. Cool on pans 5 min. Cool completely