CHAI-SPICED SHORTBREAD COOKIES
These cookies are based on a shortbread recipe, but spiced to taste like a chai tea latte. Don't try to make a substitution for the cardamom - it's essential to the chai taste. Masala chai varies widely by region, brand, and store, so you can play with the spices to get closer to your favorite chai.
Provided by Leiland
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 40m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Grind tea into a fine powder using a spice grinder. Mix in cardamom, cinnamon, ginger, nutmeg, cloves, salt, and pepper.
- Beat butter, sugar, and vanilla extract in a bowl using an electric mixer until creamy. Add the spiced tea mixture and mix thoroughly. Fold in flour, 1/2 cup at a time, until a stiff dough forms.
- Transfer dough to a lightly floured surface and roll out to 1/4-inch thickness. Cut into 2-inch pieces with a cookie cutter or knife. Arrange cookies on baking sheets.
- Bake in the preheated oven until edges begin to brown slightly, about 20 minutes.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 6.2 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 2.4 g, Sodium 33.5 mg, Sugar 2.1 g
VANILLA CHAI SHORTBREAD COOKIES
These Vanilla Chai Shortbread Cookies are simple with a little spice and a whole lot of cozy! Made with loose tea leaves, flour, butter, and sugar, these cookies are easy and fast to make.
Provided by Rebecca Hubbell
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Cream butter and confectioners sugar in a large bowl or stand mixer fitted with a paddle attachment.
- Add in flour, salt, and loose tea leaves. continue to mix until a soft dough forms, the mix will be dry and crumbly at first but will come together.
- Roll out dough on a lightly floured surface until it's ¼ inch thick.
- Cut out cookies using a 2 in round cookie cutter.
- Bake on a parchment-lined baking sheet for 18-20 minutes or until edges are a golden brown and transfer to a cooling rack to cool completely.
- Once cooled, whisk together icing ingredients until smooth. Dip half of each cookie in the icing, let excess drip off and run a spoon along the edge to remove any extra, then place on wax paper to set.
Nutrition Facts : Calories 92 kcal, Carbohydrate 10 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 33 mg, Sugar 4 g, ServingSize 1 serving
CLASSIC SHORTBREAD COOKIES IN 4 INGREDIENTS WITH ADDED 1 INGREDIENT VARIATIONS
Provided by Claire Robinson
Categories dessert
Time 1h4m
Yield approximately 65 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.
- Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool until room temperature. Enjoy!
- Variations:
- Pulse together the tea with the flour and salt in a food processor just until the tea is in small pieces evenly distributed throughout the flour. Then add the powdered sugar, vanilla, the butter and the 1 teaspoon of water. Continue as instructed above.
- Pulse the toasted and chopped pecans into the dough and then shape into a flattened round disk. Wrap in plastic wrap and refrigerate for 1 hour. On a flour dusted surface, roll the dough out to approximately 1/3-inch thick. (If the dough is too hard to roll or begins to crack, let it rest at room temperature for a few minutes until pliable.) With a sharp knife, cut the dough into rectangle shapes about 1 by 3-inches. Arrange on the prepared baking sheets and follow the cooking instructions as above. Dust slightly cooled cookies with powdered sugar through a fine mesh strainer.
CHRISTINA'S CHAI SHORTBREAD COOKIES
I love these cookies. They are the best with a cup of tea. I have no idea where I picked this recipe up, but I have been making it for a while, and they are a definite must in our cookie jar!
Provided by Christinas Kitchen
Categories Dessert
Time 20m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour with cardamom, cinnamon, cloves, black pepper and powdered sugar.
- Mix well with a whisk.
- Place sugar mixture and butter in a medium bowl; beat well with a mixer on medium speed until light and fluffy.
- Gradually add flour mixture, beating at low speed just until combined (mixture will appear crumbly)
- Sprinkle dough with 1 tbsp ice water; toss with a fork.
- Divide dough in half; shape dough into 2 6inch logs; wrap each log in plastic wrap.
- Chill for 1 hour or until very firm.
- Preheat oven to 375°F.
- Unwrap dough logs and cut each log into 18 slices using a serrated knife.
- Place dough circles 2 inches apart on an ungreased cookie sheets lined with parchment paper.
- Bake at 375°F for 10 minutes.
- Cool on pans for 5 minutes. Remove cookies from pans; cool completely on wire racks.
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FRAGRANT CHAI COOKIES - DELICIOUS EVERYDAY
From deliciouseveryday.com
4.9/5 (15)Total Time 32 minsCategory DessertCalories 121 per serving
- Add the flour and tea leaves to a food processorand process until the tea is ground and spotted throughout the flour. Add the salt, icing sugar, vanilla extract and butter and pulse until a dough forms. Remove from the food processor and roll into a log of roughly 6cm (2 1/2 inches) in diameter and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat oven to 190 celsius (375 Fahrenheit) and line a baking tray with baking paper. Slice the dough into 24 cookies and bake for 12 minutes or until the edges begin to golden. Cool on the baking tray before transferring to a wire cooling rack to cool completely.
CHAI SHORTBREAD RECIPE | MYRECIPES
From myrecipes.com
4/5 (25)Calories 57 per servingServings 36
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper), stirring well with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at low speed just until combined (mixture will appear crumbly). Sprinkle dough with 1 tablespoon ice water; toss with a fork. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.
- Unwrap dough logs. Carefully cut each log into 18 slices using a serrated knife. Place dough circles 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.
CHAI SHORTBREAD RECIPE - CELEBRATION GENERATION
From celebrationgeneration.com
5/5 (1)Total Time 27 minsCategory Dessert, SnackCalories 130 per serving
- Cream butter, brown sugar, and vanilla together until well combined, smooth and fluffy. In a separate bowl, combine remaining ingredients.
- Gently add dry ingredients to creamed butter mixture, stirring until just combined. DO NOT overbeat! .
- Gather the dough together into a disk shape and wrap in plastic wrap. Refrigerate for about an hour
- Line cookie sheets with parchment paper, dust your work surface with a bit of flour, preheat oven to 350°.
TOASTED COCONUT CHAI SHORTBREAD COOKIES - RECIPES | GO ...
From goboldwithbutter.com
- Place coconut on parchment-lined baking sheet and toast for 6-8 minutes, or until golden brown.
- Toss frequently to prevent burning. Set aside until completely cool.Place butter and sugar in large bowl and blend with hand mixer until just combined.
- Add vanilla, blend and set aside.In separate bowl, sift together flour and salt, then add flour mixture and toasted coconut to butter and sugar mixture.
PERFECTLY SPICED CHAI SHORTBREAD - DISH 'N' THE KITCHEN
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5/5 (1)Total Time 57 minsCategory Baking/DessertsCalories 56 per serving
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CHAI SHORTBREAD COOKIE SANDWICHES - COOKING THERAPY
From cooking-therapy.com
5/5 (5)Category DessertCuisine American, AsianCalories 315 per serving
- Mix the flour, cinnamon, cardamom, cloves, ginger, star anise, and powdered earl grey together. Set aside.
- Cream powdered sugar and butter until fluffy. Add in the vanilla extract and salt. Mix until well combined.
- Sift the dry ingredients from step 1 into the wet ingredients. Combine with a spatula until a soft dough forms.
COOKING WITH CHAI TEA RECIPES PLUS CHAI SHORTBREAD COOKIES ...
From foodiecrush.com
4.8/5 (9)Estimated Reading Time 4 mins
- In a large mixing bowl, cream butter and sugar together until fluffy. Add vanilla and blend well. In a separate bowl combine flour, salt and Chai mix and fluff with a fork or whisk. Add dry ingredients to butter mixture and mix until ingredients come together. Mixture will be crumbly. Mold dough into an 8-inch log, cover tightly with plastic wrap and refrigerate for at least one hour or 20 minutes in the freezer.
- With a serrated bread knife cut logs into ¼-inch thick discs and place 2 inches apart on a baking sheet lined with parchment paper. Bake for 12 minutes. Cool on a baking sheet.
- While cookies are baking, prepare the chocolate chip ganache. In a small saucepan add 1-inch of water, place a glass or heat-proof bowl filled with chocolate chips over the saucepan and bring water to a boil. Stir chocolate chips often as they melt. Add cream and mix until smooth. Remove from heat.
CHAI SHORTBREAD COOKIES - ADVENTURES IN COOKING
From adventuresincooking.com
Reviews 40Estimated Reading Time 4 minsCategory Dessert
- Preheat the oven to 350 degrees Fahrenheit. In the large bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and sugar at medium high speed until smooth and fluffy, about 1 minute. Add the milk, vanilla, cinnamon, tea leaves, cloves, allspice, nutmeg, and salt and mix at medium speed until combined. Add the flour, a little at a time, mixing at medium low speed until a smooth thick dough forms.
- Turn the dough out onto a well-floured smooth working surface and roll out the dough until it is about 1/4-inch thick. Use a circular cookie cutter about 2 inches in diameter to cut out the cookie shapes and place them on an ungreased baking sheet. Bake them at 350 for 20 to 25 minutes, or until very lightly golden around the edges. Remove the pan from the oven and allow the cookies to cool completely on pan before removing with a spatula. Sprinkle with the powdered sugar. The shortbread cookies can be kept in an airtight container in the refrigerator for up to 1 week.
CHAI SHORTBREAD COOKIES - LITTLE SUGAR SNAPS
From littlesugarsnaps.com
5/5 (1)Total Time 40 minsCategory Baking, CookiesCalories 96 per serving
- Mix the ingredients for the spice mix together in a small bowl. The spice mix can be stored in an airtight jar for up to 3 months
- In a medium sized bowl mix together the flours, sugars, tea and spice. Cube the butter then add to the bowl. Using your fingertips, gently rub the butter into the dry ingredients until it resembles breadcrumbs. Once you reach this stage, keep on rubbing until the mixture begins to stick together, then form a ball with the dough and gently knead to produce a smooth biscuit dough
- Lightly flour a work surface and roll the dough out to approximately 5mm (1/4 inch) thick. Using a 6cm cutter, press out the biscuits. You can make the mini shortbreads from the off cuts if you have a smaller cutter (mine was 2cm). Reform any leftover dough into a ball and re-roll to cut out additional biscuits. You should end up with around 14-16 large biscuits by this stage. I don't recommend rolling out the leftovers a third time as the dough can get overworked and result in tough biscuits
- Place the biscuits onto a non-stick baking sheet and chill in the fridge for several hours (or overnight) to firm up
CHAI SHORTBREAD COOKIES - COOK WITH MANALI
From cookwithmanali.com
5/5 (1)Total Time 32 minsCategory Cookies, SnackCalories 40 per serving
- To a coffee grinder add loose black tea leaves along with the following spices - ground cardamom, ground cinnamon, ground cloves, ground ginger and ground black pepper.
- Using the paddle attachment of your stand mixer or using your hand mixer, beat together butter and powdered sugar till smooth and creamy.
WHOLE WHEAT VANILLA CHAI SHORTBREAD COOKIES - COOK NOURISH ...
From cooknourishbliss.com
5/5 (2)Total Time 2 hrs 27 minsCategory DessertCalories 95 per serving
- Add the flour, chai tea and salt to the bowl of a food processor. Pulse until the tea is evenly distributed throughout the flour. Add in the confectioners’ sugar and pulse a few times to combine.
- Next, add in the vanilla extract, the butter and egg yolk. Pulse until the dough comes together in a sort of large clump.
- Transfer the dough to a piece of plastic wrap. Bring the dough together and then form / pat into a log that is about 2 inches in diameter and 12 inches long.
- Wrap tightly in the plastic wrap, then transfer to the refrigerator to chill until nice and firm, at least 1 ½ to 2 hours (you can let it chill longer too - even overnight!).
CHAI SHORTBREAD RECIPE - LAND O'LAKES
From landolakes.com
3/5 (1)Calories 120 per servingServings 16
- Combine 1/2 cup butter, sugar, 2 tablespoons chai mix and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. (Mixture will be somewhat crumbly.)
- Pat mixture evenly into ungreased 8-inch square baking pan. Bake 20-25 minutes or until lightly browned. Cool completely.
- Combine all frosting ingredientsexcepthalf & half in small bowl. Add enough half & half for desired icing consistency. Spread over cooled shortbread. Cut into bars.
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