Chai-Spiced Shortbread Cookies
Photo: Alex Farnum; Styling: Robyn Valarik
Although the flavors here are rich and complex, the recipe is very easy to make.
How to Make It
Step 1
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.
Step 2
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.
Step 3
3
Bake until cookies are light golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking. Transfer to racks to cool.
Step 4
4
*Grind in a clean coffee grinder or in a mortar.
Step 5
5
Make ahead: Up to 3 days, stored airtight.
Step 6
6
Note: Nutritional analysis is per cookie.
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 1 English Breakfast tea bag
1 cup white chocolate chips
Directions
Step 1
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.
Step 2
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.
Step 3
3
Bake until cookies are light golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking. Transfer to racks to cool.
Step 4
4
*Grind in a clean coffee grinder or in a mortar.
Step 5
5
Make ahead: Up to 3 days, stored airtight.
Step 6
6
Note: Nutritional analysis is per cookie.
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