sweets

chai shortbread

chai shortbread

chai shortbread

These meet my criteria for awesome Christmas cookies: (1) they are not overly sweet (2) they have a savory element (3) they take little to no effort  to make.  Boom.  It was love at first sight when I saw this recipe.

I used a really high quality winter chai blend and I'm glad I did.  I always love the simplicity of shortbread and it's ability to play nice with just about any flavor.  The spices really come through and balance out the buttery butterness that we all know and love.  I'm also really into the size of these cookies because you can have that one small bite of sweet something and be satisfied.

Oh, and don't pass up on the addition of pepper.  If you don't have lovely, smokey urfa on hand, substitute black pepper.  The hint of heat really works well with the cardamom and other spices in the chai.

chai shortbread

slightly adapted from the kitchn

makes 18 cookies

1 c flour 

1/4 c sugar 

1/4 c powdered sugar 

1 T chai tea 

1/2 t cinnamon

1/4 t sea salt 

1/4 t urfa pepper

1/2 t vanilla 

1/2 c butter

chai shortbread

chai shortbread

Blend all of the above together in the bowl of a food processor or by hand with a pastry blender until the dough forms.

chai shortbread

chai shortbread

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Gather it together, form into a log and wrap it in plastic.  Chill the dough for at least 30 minutes or freeze until you are ready to bake.

chai shortbread

chai shortbread

If frozen, let it thaw slightly before cutting. Line your baking sheet with parchment or a silpat and bake at 350º for about 10-12 minutes. #lkssnxnflp{display:none;visibility:hidden;}