Chai Tea Shortbread Cookies
Chai Tea Shortbread Cookies
Chai Tea Shortbread Cookies
Chai Tea Shortbread Cookies


1 1/3 cups powdered sugar
3 sticks unsalted butter, softened
1 Tbl Tahitian Cookie Vanilla
1 tsp Szechuan Salt
3-1/4 cups all-purpose flour
2 Tbl cornstarch
2 Tbl finely ground Masala Chai Tea
For the Glaze:
1 cup powdered sugar
1 Tbl milk
Clove Sugar

Our Masala Chai Tea does not disappoint. We love it hot, iced and even baked into cookies. We added finely ground chai tea with its bursts of cinnamon, clove, cardamom and mace to this super simple shortbread. The result was anything but simple. We love the exotic flavor and subtle spice. Don’t skip the glaze on these nibbles. Just before the icing sets, sprinkle with Clove Sugar for a yummy, spicy crunch!

Shortbread and Sables are so easy to make! This recipe can be rolled into a log for slice and bake or cut into rectangles. Be sure to check out our Vanilla Bean Sables, Sugar Studded Shortbread, Pecan Shortbread with Salted Dark Chocolate, Lemon Lavender Shortbread and Pumpkin Bars with Shortbread Crust.


1.Preheat oven to 325°F.
2.In a food processor combine sugar, butter, Extracts and Szechuan Salt. Process until smooth. Add the flour, cornstarch and ground Masala Chai tea. Process until smooth.
3.Turn dough onto a piece of parchment and press into a rectangle. Refrigerate the dough for at least 1 hour. You can also freeze the dough at this point. Place the log in a zip top freezer bag and freeze for up to 6 months. (You can also roll the dough into a log for slice and bake cookies - watch the video on this page for the slice and bake version.)
4.Whisk together the powdered sugar and milk to create a thick glaze. Move to a wire rack, and drizzle with the glaze. You can also dip the cookies halfway in the glaze, and sprinkle with Clove Sugar before the glaze sets for a yummy, crunchy bite.
5.Bake for 10-12 minutes, until lightly browned around the edges. Allow to cool completely on the pan.

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