Chai Shortbread

A combination of cardamom, cinnamon, cloves, and black pepper gives these cookies a taste reminiscent of Indian spiced tea. The fine texture of powdered sugar helps them retain the characteristic shortbread crunch.

Yield: 3 dozen (serving size: 1 cookie)

Ingredients

• 1 1/2  cups  all-purpose flour (about 6 3/4 ounces)
• 1/8  teaspoon  salt
• 1/8  teaspoon  ground cardamom
• 1/8  teaspoon  ground cinnamon
• Dash of ground cloves
• Dash of freshly ground black pepper
• 3/4  cup  powdered sugar
• 10  tablespoon  butter, softened
• 1  tablespoon  ice water

Preparation

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.

Preheat oven to 375°.

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.

Nutritional Information

Calories:

57 (51% from fat)

Fat:

3.2g (sat 2g,mono 0.8g,poly 0.1g)

Protein:

0.6g

Carbohydrate:

6.5g

Fiber:

0.2g

Cholesterol:

8mg

Iron:

0.3mg

Sodium:

31mg

Calcium:

2mg