Less Noise, More Green: Pot Luck Dish: Chai Shortbread Cookies

Wednesday, December 18, 2013

Pot Luck Dish: Chai Shortbread Cookies


A lot of Holiday cookies are about excess - icing, decorations, chocolate, etc., and that is all you end up tasting. In that respect, shortbread is the anti-Holiday cookie. It is a true classic. The buttery taste is understated, shifting the focus to the crumbly texture and there is not a sugar bauble in sight! Decadent without being flashy. Words for us all to live by!






I like bringing this kind of cookie to gatherings because it is a nice alternative to the rich cakes and pies you find at the standard dessert table. Did you over do the main course? One of these with a cup of coffee may be all the dessert you can handle!

This cookie recipe starts as a classic shortbread, but the addition of the chai tea and molasses makes for an unusual twist. Try this recipe as a base to showcase other flavored teas!



Chai Shortbread Cookies

3 cups of flour
1 cup of sugar
3/4 pound of unsalted butter, softened
5 tsp. chai tea, or more to taste
1 tsp vanilla
1 tsp. molasses or golden syrup

Combine the flour, sugar and tea in a medium bowl. Whisk until the tea is evenly distributed. In a large bowl, beat the butter, vanilla and molasses until light and fluffy. Slowly add the flour mixture and beat until completely combined.

Wrap the dough in cling wrap and cool in the fridge for at least 30 minutes.

Heat the oven to 375 degrees F.

Roll out the dough and cut out cookies with a two inch cookie cutter. Bake for 12 minutes until the edges of the cookies turn brown. Let cool completely before removing from baking sheet.

How about you, how much bling do you like on your Christmas cookie?

See you in the kitchen,

Sue