Chai Shortbread

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Preparation time: 80 minutes
Cooking time: 10 minutes/pan

Serves: 25-36

Dietary guidance: v 

Tags: cookies · sweet · chai ·


• 1 ½ cups all purpose flour
• 1/8 tsp salt
• 1/8 tsp ground cardamom
• 1/8 tsp ground cinnamon
• Dash ground cloves
• Dash ground black pepper
• ¾ cup powdered sugar
• 5 tbsp margarine, softened
• 5 tbsp butter, softened
• 1 tbsp ice water


Lightly spoon flour into a dry measuring cup, 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, bean with a mixer at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at low speed until just combined (mixture will appear crumbly). Sprinkle dough with 1 tbsp ice water, toss with a fork. Divide dough in half. Shape each half into a six inch long log, wrap each log in plastic wrap. Chill 1 hour or until very firm.
Preheat oven to 375 degrees
Unwrap dough logs. Carefully cut each log into ¼ inch slices 2 inches apart on baking sheets lined with parchment paper. Bake at 375 degrees for 10 minutes. Cool on pans for 5 minutes. Remove from pans and cool completely on wire racks.

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