Food recipes
Chai Shortbread
Chai Shortbread Ingredients: wheat flour, white, all-purpose, unenriched salt, table spices, cardamom spices, cinnamon, ground spices, cloves, ground spices, pepper, black sugars, powdered butter, without salt water,...
Chai Shortbread
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
spices, cardamom
spices, cinnamon, ground
spices, cloves, ground
spices, pepper, black
sugars, powdered
butter, without salt
water, bottled, generic
Directions:
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
spices, cardamom
spices, cinnamon, ground
spices, cloves, ground
spices, pepper, black
sugars, powdered
butter, without salt
water, bottled, generic
Directions:
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.