Vanilla-Chai Icebox Shortbread Cookies

3h
Prep Time
12m
Cook Time
3h 12m
Ready In


"A shortbread with a little something extra-chai spice! The icing is optional."

Original is 24-30 servings
  • ICING (OPTIONAL)

Nutritional

  • Serving Size: 1 (47.9 g)
  • Calories 192.6
  • Total Fat - 8.2 g
  • Saturated Fat - 5 g
  • Cholesterol - 35.7 mg
  • Sodium - 26.9 mg
  • Total Carbohydrate - 28.7 g
  • Dietary Fiber - 0.5 g
  • Sugars - 19 g
  • Protein - 1.7 g
  • Calcium - 9.4 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

In a large bowl, sift or whisk together flour, pumpkin pie spice, ginger, allspice and cardamom. Set aside.

Step 2

Combine butter, sugar, honey and salt in a bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add the egg yolks, one at a time, and beat until smooth.

Step 3

Using a small knife, split the vanilla bean lengthwise in half. Scrape the seeds from both sides of the pod with the tip of the knife and add them to the butter-sugar mixture. Beat to combine.

Step 4

Add in flour-spice mixture, 1 cup at a time, blending until fully incorporated.

Step 5

Divide the dough in half and transfer each half to a sheet of wax paper. Using the wax paper, shape into a 12-inch log, rectangle or square. Chill logs at least 2 hours or overnight.

Step 6

Preheat oven to 350ºF with an oven rack in the middle. Line two baking sheets with parchment paper.

Step 7

With a sharp knife, cut logs into 1/8-inch-thick slices and arrange 1/2 inch apart on baking sheets. Bake until lightly browned around edges, about 10 to 12 minutes. Transfer to racks to cool.

OPTIONAL ICING


Step 8

In a small bowl, whisk together icing ingredients until smooth and transfer to a sealable plastic bag. Cut an 1/8-inch opening in one corner of bag. Arrange cookies as close together as possible on sheets of wax paper and drizzle icing decoratively across the tops.

Tips


  • Parchment paper

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