Food recipes
Christina's Chai Shortbread Cookies
Christina's Chai Shortbread Cookies Ingredients: wheat flour, white, all-purpose, unenriched spices, cardamom spices, cinnamon, ground spices, cloves, ground spices, pepper, black sugars, powdered butter, without salt...
Christina's Chai Shortbread Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
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 with cardamom, cinnamon, cloves, black pepper and powdered sugar.
Mix well with a whisk.
Place sugar mixture and butter in a medium bowl; beat well with a mixer on medium speed until light and fluffy.
Gradually add flour mixture, beating at low speed just until combined (mixture will appear crumbly)
Sprinkle dough with 1 tbsp ice water; toss with a fork.
Divide dough in half; shape dough into 2 6inch logs; wrap each log in plastic wrap.
Chill for 1 hour or until very firm.
Preheat oven to 375F.
Unwrap dough logs and cut each log into 18 slices using a serrated knife.
Place dough circles 2 inches apart on an ungreased cookie sheets lined with parchment paper.
Bake at 375F for 10 minutes.
Cool on pans for 5 minutes.
Remove cookies from pans; cool completely on wire racks.
Ingredients:
wheat flour, white, all-purpose, unenriched
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 with cardamom, cinnamon, cloves, black pepper and powdered sugar.
Mix well with a whisk.
Place sugar mixture and butter in a medium bowl; beat well with a mixer on medium speed until light and fluffy.
Gradually add flour mixture, beating at low speed just until combined (mixture will appear crumbly)
Sprinkle dough with 1 tbsp ice water; toss with a fork.
Divide dough in half; shape dough into 2 6inch logs; wrap each log in plastic wrap.
Chill for 1 hour or until very firm.
Preheat oven to 375F.
Unwrap dough logs and cut each log into 18 slices using a serrated knife.
Place dough circles 2 inches apart on an ungreased cookie sheets lined with parchment paper.
Bake at 375F for 10 minutes.
Cool on pans for 5 minutes.
Remove cookies from pans; cool completely on wire racks.