Vanilla-Chai Icebox Shortbread Cookies
Created by Mikekey on November 17, 2015
- Servings: 24-30
- Prep Time: 3h
- Cook Time: 12m
- Recipe #21784
Ingredients
- 2 1/3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cardamom
- 1 cup unsalted butter (softened, 2 sticks)
- 1 cup granulated sugar
- 3 tablespoons honey
- 1/4 teaspoon salt
- 2 large egg yolks
- 1 vanilla bean (medium)
- ICING (OPTIONAL)
- 1 cup confectioners' sugar (sifted)
- 2 teaspoon pure vanilla extract
- 1 tablespoon water
How to Make
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Step 1: In a large bowl, sift or whisk together flour, pumpkin pie spice, ginger, allspice and cardamom. Set aside.
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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.
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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.
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Step 4: Add in flour-spice mixture, 1 cup at a time, blending until fully incorporated.
How to Make
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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.
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Step 6: Preheat oven to 350ºF with an oven rack in the middle. Line two baking sheets with parchment paper.
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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.
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OPTIONAL ICING
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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.