If you find yourself in a baking rut, it’s time to spice up your shortbread cookies with chai! Here’s a great recipe from Sunset that does just that. Of course, when it comes to great chai, The Tea Smith has you covered. Try this recipe out with our Traditional Masala Chai or, if you’re looking for something a little sweeter, try the Coconut Chai instead.
Ingredients:
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 tablespoon cinnamon
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground fennel seeds
- 1/2 teaspoon ground cardamom
- Leaves from your favorite Chai (about 1 tea bag’s worth)
- 1 cup white chocolate chips
Preparation:
1. Preheat oven to 350°. Beat butter, sugar, salt, and vanilla in a large bowl with a mixer until smooth. In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom, and tea. Add to butter mixture and beat on low speed until blended. Stir in chocolate chips.
2. Line 2 baking sheets with parchment paper. Set 1-tbsp. balls of dough 1 in. apart on sheets and flatten slightly with a floured glass.
3. Bake until cookies are light golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking. Transfer to racks to cool.