Christina'S Chai Shortbread Cookies – a delicious recipe with flour, ground cardamom, ground cinnamon, ground cloves, fresh ground black pepper, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lightly spoon flour into dry measuring cups; level with a knife.
2
Combine flour with cardamom, cinnamon, cloves, black pepper and powdered sugar.
3
Mix well with a whisk.
4
Place sugar mixture and butter in a medium bowl; beat well with a mixer on medium speed until light and fluffy.
5
Gradually add flour mixture, beating at low speed just until combined (mixture will appear crumbly)
6
Sprinkle dough with 1 tbsp ice water; toss with a fork.
7
Divide dough in half; shape dough into 2 6inch logs; wrap each log in plastic wrap.
8
Chill for 1 hour or until very firm.
9
Preheat oven to 375u00b0F.
10
Unwrap dough logs and cut each log into 18 slices using a serrated knife.
11
Place dough circles 2 inches apart on an ungreased cookie sheets lined with parchment paper.
12
Bake at 375u00b0F for 10 minutes.
13
Cool on pans for 5 minutes. Remove cookies from pans; cool completely on wire racks.
510
kcal
Calories
29
g
Fat
59
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups flour, 1/8 teaspoon ground cardamom, 1/8 teaspoon ground cinnamon, 1 dash ground cloves, and more.
Yes, Christina'S Chai Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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