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.
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Hafiz Khan
k-hafiz94@aol.comOverall, I really enjoyed these cookies. They're a delicious and unique treat that is perfect for any occasion.
Carl Vincent Vicio
cvicio@hotmail.comThese cookies are a bit too crumbly for my taste. I think I would prefer a recipe that produces a more sturdy cookie.
Favor Joe
f-j@gmail.comI love the festive look of these cookies. They're perfect for Christmas parties.
Dr. Salif
ds64@yahoo.comThese cookies are very rich, so a little goes a long way. I usually cut them into small pieces so I can enjoy them without feeling too guilty.
Suresh Rai
rais95@aol.comI'm allergic to nuts, so I substituted the almonds in this recipe with chopped walnuts. The cookies turned out great!
S Sumi
sumis@gmail.comThese cookies are a bit pricey to make, but they're worth it. The ingredients are all high-quality and the flavor is amazing.
Lewis Smith
smith81@gmail.comI'm not a baker, but these cookies were so easy to make. I'm definitely going to try more of Christina's recipes.
Shadin Khan
s-khan@hotmail.comI made these cookies for a holiday party and they were a huge hit! Everyone loved the unique flavor.
Julfiker Ali
a@yahoo.comThese cookies are a great way to use up leftover chai tea bags. I always have a few extra bags lying around, so this recipe is perfect for me.
Salau Rofiat
rs@hotmail.comI'm not sure if I did something wrong, but my cookies turned out a little dry. I think I might have overbaked them.
Denver Green
g_denver77@hotmail.frThese cookies are the perfect treat for a cold winter day. They're warm and comforting, and the chai flavor is just perfect.
Nathnael Tewodros
t_n59@hotmail.comI love the way these cookies smell while they're baking. My whole house smelled like chai tea!
Rk Boss
r-b@aol.comThese cookies are very easy to make, but they're also very delicate. I had a few cookies break when I was transferring them to the cooling rack.
Gideon Oji
ojig@aol.comI had a hard time finding cardamom and ginger at my local grocery store. I ended up using a pre-made chai spice mix instead. The cookies still turned out great!
Alex Bellson
bellson@yahoo.comThese cookies are a bit too sweet for my taste. I would recommend using less sugar next time.
khondokar ballal
kb81@gmail.comI'm not a huge fan of chai tea, but I actually really enjoyed these cookies. The chai flavor is subtle and not overpowering. The cookies are also very buttery and crumbly.
Johour Mollah
mj90@hotmail.co.ukThese cookies are a great way to use up leftover chai tea. They're also a nice gift for friends and family.
Rais jamil
jamil_r75@hotmail.co.ukI love the combination of cardamom and ginger in these cookies. It gives them a really unique and delicious flavor. The cookies are also very easy to make, which is a bonus.
Meer Hussain
meerh23@yahoo.comThese chai shortbread cookies are incredibly delicious! The chai flavor is perfectly balanced and not overpowering. The texture is also perfect - crumbly and buttery. I'm definitely adding this recipe to my holiday baking rotation.