Chai Shortbread

This chai shortbread recipe is such a time saver recipe! Measure, blend with a food processor, roll out, chill, and bake. One piece of equipment to cleanup!

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Prep Time: 15

Cook Time: 15

Chilling time: 40

Total Time: 1 10

Course: cookie, Dessert, shortbread

Cuisine: American

Keyword: chai, cookie, dessert, easy desserts, shortbread

Servings: cookies

Calories: 194kcal

Equipment

1 food processor

Ingredients

9 tablespoons of unsalted butter
⅓ cup of sugar
1 ⅔ cups of 00 flour or all purpose flour
1 teaspoon of cinnamon
¾ teaspoon of ground ginger
½ teaspoon of cardamom
⅛ teaspoon of allspice

Instructions

Place sugar and butter into a food processor and pulse until well combined.
Add flour, cinnamon, ground ginger, cardamom, and allspice and pulse until mixture holds together.
Place the dough mixture onto a large piece of plastic wrap and wrap with a little room to roll it out into a 1/2 inch thick square.
Chill for at least 30 minutes.
Roll out dough to ¼ inch. Cut cookies out and chill before baking for about 10 minutes. See notes
Bake at 350 for 15 minutes, rotating the baking tray midway through the baking time.

Notes

I use 1/4 inch square dowels that I purchased from my local home improvement store to use as guides for rolling out the dough.

Nutrition

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