Chai Shortbread Cookies

1 t. cinnamon
1 t. ground cardamom
3/4 t. ground  ginger
3/4 t. ground clove
3/4 t. ground nutmeg
2 T sugar
2 1/4 c. all-purpose flour
1 bag chai tea leaves, optional (if they’re whole leaf, crush them to make them finer)
1/2 t. salt
1 c. (2 sticks) unsalted butter, softened, but still cool (margarine, for vegan/dairy free version)
1/2 c. confectioners’ sugar
1 c. bittersweet chocolate

Preheat oven to 300 degrees.

In a small bowl, combine the cinnamon, cardamom, ginger, clove, and nutmeg until thoroughly combined.


Remove one teaspoon of the mixture and, in a small separate bowl, stir it into the 2 tablespoons of sugar; set aside.

In a medium bowl combine the remaining chai spice mix (and chai tea, if using) with the flour and salt; set aside.

In a large bowl, or the bowl of a standing mixer, beat the butter and confectioners’ sugar together until light and fluffy. Add the flour mixture and beat until the dough resembles wet sand, don’t over beat.

Using your hands, press the dough together to form a ball then use a rolling pan to flatten out the dough until it’s about an inch thick. Using the top of a mason jar (I know, fabulous), cut out your desired cookie size. The size of your cookie may effect your cookie time, but as long as they’re nice and thick, you’ll be alright. Placing in the leftover sugared chai mixture (both sides—don’t be shy) and then spread the cookies on baking sheets lined with parchment paper with lots of room in between.


Bake for 30 to 35 minutes, until the top feels firm and the edges are golden.

After the cookies have cooled, pick the ugliest side of the cookie (usually the top) and dunk it in melted chocolate. Serve with vanilla ice cream and a cinnamon stick!




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