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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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A combination of cardamom, cinnamon, cloves, and black pepper gives these chai cookies a taste reminiscent of Indian spiced tea. The fine texture of powdered sugar helps them retain the characteristic shortbread crunch. Ingredients:
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 |
Directions:
1. 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.
2. Preheat oven to 375°.
3. 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.
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