Chai Spiced Shortbread
Makes about 90 small cookies (about 1 1/2" in diameter each)
Ingredients:
Cookies
1 large egg
1 t vanilla
1/2 C oat flour
1/2 C all-purpose flour
1 1/4 C spelt flour
1/2 C turbinado sugar
1/4 t baking soda
1/2 t kosher salt
1 1/2 t cardamom
1 1/2 t ginger
1 t cinnamon
1/2 t allspice
1/4 t nutmeg
1/4 t ground cloves
1/8 t freshly ground black pepper
1 C butter, cold & cut into 16 pieces
Vanilla Bean Glaze
1/2 C milk
vanilla bean. cut in 1/2 length-wise
1/2 t pure vanilla extract
1 3/4 C confectioner's sugar
1. Whisk egg and vanilla in small bowl and set aside.
2. Begin making the cookies by places all 3 flours, baking soda, salt, sugar, and spices to food processor bowl fitted with standard blade. Process for about 10 seconds to blend ingredients.
3. Place cold butter pieces evenly over top of flour in food processor bowl and process about 10 seconds allowing it to form coarse crumbs.
4. While machine is running, pour egg mixture through chute and process until dough comes together (about 30 seconds).
5. Remove dough to a mixing bowl and knead with hands to blend ingredients thoroughly.
6. Divide dough in half and place a sheet of parchment paper on work surface. Working with one half of the dough, roll into a 9" long log on the paper. roll the log up in the paper and fold ends under. Repeat for second half of dough. Place logs into the refrigerator for 1 1/2 hours.
7. Once dough has chilled, preheat oven to 325 degrees and remove one log from fridge. Unwrap and cut into 1/4" thick slices. Place slices on parchment-lined baking tray about 1" apart.
8. Bake cookies until they are browned on edges (about 12 minutes). Cool completely.
9. Begin making glaze by adding milk, vanilla bean, and butter to a small saucepan. Heat on medium for 5 minutes, stirring frequently. Remove from heat and carefully scrape remaining seeds from vanilla bean with the back of a spoon. discard vanilla bean shell. Stir in vanilla extract. Sift confectioner's sugar in and whisk until smooth.
10. Once cookies are cool, place them on a wire rack set on top of baking tray with sides. Drizzle cookies with vanilla bean glaze and let dry until glaze is set. Store cookies tightly covered.
Tips:
* Dough logs and glaze can be frozen to use later. I usually bake one log and freeze the other for later.
* use high-quality vanilla extract for best flavor. I like Nielsen-Massey.
Ingredients:
Cookies
1 large egg
1 t vanilla
1/2 C oat flour
1/2 C all-purpose flour
1 1/4 C spelt flour
1/2 C turbinado sugar
1/4 t baking soda
1/2 t kosher salt
1 1/2 t cardamom
1 1/2 t ginger
1 t cinnamon
1/2 t allspice
1/4 t nutmeg
1/4 t ground cloves
1/8 t freshly ground black pepper
1 C butter, cold & cut into 16 pieces
Vanilla Bean Glaze
1/2 C milk
vanilla bean. cut in 1/2 length-wise
1/2 t pure vanilla extract
1 3/4 C confectioner's sugar
1. Whisk egg and vanilla in small bowl and set aside.
2. Begin making the cookies by places all 3 flours, baking soda, salt, sugar, and spices to food processor bowl fitted with standard blade. Process for about 10 seconds to blend ingredients.
3. Place cold butter pieces evenly over top of flour in food processor bowl and process about 10 seconds allowing it to form coarse crumbs.
4. While machine is running, pour egg mixture through chute and process until dough comes together (about 30 seconds).
5. Remove dough to a mixing bowl and knead with hands to blend ingredients thoroughly.
6. Divide dough in half and place a sheet of parchment paper on work surface. Working with one half of the dough, roll into a 9" long log on the paper. roll the log up in the paper and fold ends under. Repeat for second half of dough. Place logs into the refrigerator for 1 1/2 hours.
7. Once dough has chilled, preheat oven to 325 degrees and remove one log from fridge. Unwrap and cut into 1/4" thick slices. Place slices on parchment-lined baking tray about 1" apart.
8. Bake cookies until they are browned on edges (about 12 minutes). Cool completely.
9. Begin making glaze by adding milk, vanilla bean, and butter to a small saucepan. Heat on medium for 5 minutes, stirring frequently. Remove from heat and carefully scrape remaining seeds from vanilla bean with the back of a spoon. discard vanilla bean shell. Stir in vanilla extract. Sift confectioner's sugar in and whisk until smooth.
10. Once cookies are cool, place them on a wire rack set on top of baking tray with sides. Drizzle cookies with vanilla bean glaze and let dry until glaze is set. Store cookies tightly covered.
Tips:
* Dough logs and glaze can be frozen to use later. I usually bake one log and freeze the other for later.
* use high-quality vanilla extract for best flavor. I like Nielsen-Massey.
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© 2019 Emily Haygood. ALL RIGHTS RESERVED.
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