Chai Shortbread Cookie Recipe
My husband is the baker in our family. He’s the first one who tried adding spices and tea to shortbread. and his sweet, spiced cookies have always been a hit at holiday parties and weeknight get-togethers alike. I’ve eaten Earl Grey and Chai Shortbread before, but it seemed to me that Rooibos would make an even better addition to this simple, seasonal cookie due to its naturally sweet flavor and vanilla notes. The addition of chai spices makes it the perfect holiday dessert, enjoyed after dinner with coffee or tea.
This recipe is also fairly fool proof, with a simple ingredient list and no special prep. I hope you enjoy it!
Rooibos Chai Shortbread…
- 1 c. Softened, Unsalted Butter
- 1/2 c. Sugar
- 1/2 tsp. Vanilla Extract
- 2 c. Flour
- 4 Roobois Chai Tea bags, opened, emptied, and lightly food processed (I used NUMI brand)
- Set oven to 350 degrees.
- Cream sugar and softened (but not melting) butter together in a bowl until fully combined.
- Place 4 teabags worth of tea in food processor and pulse until fine (see above photo for example).
- Add tea, vanilla extract, and flour. Knead dough in bowl with hands until ingredients combine.
- Form dough into log about 2″ in diameter and wrap in wax paper. Cool in refrigerator for 15-20 minutes.
- Slice log into 1/2″ pieces. Place cookies on ungreased cookie sheet and bake for 12-15 minutes.
Recipe yields 25-30 small cookies depending on how you cut them.
Shortbread cookies are great for gift-giving because their low humidity helps them keep for longer. I’ll be making a bundle to give to my coworkers this Holiday season.
Happy Thanksgiving, everyone!