Chai-Spiced Vanilla Shortbread Cookies
Prep time: 
Cook time: 
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Yield: About 2 dozen cookies
Chai-Spiced Vanilla Shortbread Cookies are laced with vanilla bean and richly spiced, the perfect fall afternoon treat with a steaming cup of tea!
  • 1 cup (8 oz/227 g) unsalted butter, at room temperature
  • ½ cup (100 g) sugar
  • 1 teaspoon vanilla bean paste (or 1½ teaspoons pure vanilla extract)
  • 285 g/10.05 oz (about 2¼ cups) all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon ground cardamom
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon each ground nutmeg, cloves, and black pepper
  1. Cream together the butter and sugar in a large bowl. Beat in the vanilla. Stir in the flour, salt, cardamom, cinnamon, ginger, nutmeg, cloves, and black pepper.
  2. Roll the dough into a log about 16-inches long, wrap it in plastic wrap, and refrigerate until chilled (about 2 hours in the fridge or 20 minutes in the freezer).
  3. Preheat the oven to 325F and line 2 large baking sheets with parchment paper or silpat liners.
  4. Slice the dough into slices about ½-inch thick and arrange them on the prepared baking sheets. Bake until the cookies are sandy colored along the outside but not browned, about 20 to 25 minutes.
  5. Cool completely on the trays before removing.
Make-Ahead: You can make this dough ahead of time and store it wrapped in the fridge for up to 2 weeks or wrapped in the freezer for up to 3 months (if freezing the dough, let it thaw overnight in the fridge before baking).

Decorating Idea: Once the cookies are cooled, drizzle on a little melted white chocolate, and before the chocolate sets, sprinkle on a little finely chopped pecans. Let the chocolate set before serving.
Recipe by An Edible Mosaicâ„¢ at