Vanilla-Chai Icebox Shortbread Cookies
Recipe: #21784
November 17, 2015
Categories: Desserts, Cookies, Slice and Bake, Scandinavian, Christmas, Oven Bake, Vegetarian, Flour Spices, Butter/Margarine, Kosher Dairy, more
"A shortbread with a little something extra-chai spice! The icing is optional."
Ingredients
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- ICING (OPTIONAL)
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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