Chai Shortbread Cookies

I cannot believe that it's already looking like a winter wonderland outside. When I got home a couple days ago, the sky had already darkened and the moonlight lit the landscape in icy sparkles.

Though winter is beautiful, I'm not quite ready for fall to be over. In an attempt to eke out the last moments of autumn, I decided to bake up a batch of chai shortbread cookies.

Chai tea is one of the best varieties, in my opinion. It's spicy and sweet, and it aligns with nearly every occasion. But I most closely associate it with fall.

These cookies are some of my favourites. Lars and I made them again today, sprinkling the tops with a skerrick of cinnamon. They are actually quite addicting, so either plan to make them when people will be around to share or be prepared to eat them all within a short timeframe :P

Serves: approximately 40 cookies | Preparation Time: 15-20 minutes | Cooking Time: 8-15 minutes

Ingredients:

- 2 cups flour

- 1 cup butter + 2 Tbsp

- 1/2 cup sugar

- 1 tsp salt

- dash vanilla

- 2.5 teabags chai tea

- 1/4 tsp cardamom (optional - for extra flavour)

Glaze:

- 1 cup icing sugar

- 2.5 Tbsp heavy cream

- 1/2 teabag loose chai tea

- 1 tsp vanilla

- cinnamon to garnish if desired

Directions:

1. Preheat oven to 350° F. In the meantime, cut butter into tiny cubes and blend well with sugar until nicely creamed. Cut open the tea bags and add loose tea to the mixture. Blend with the salt, vanilla, and cardamom until the dough is thoroughly combined and forms a ball.

2. Roll out the dough on a well-floured surface, about 1/4-1/2 inch thick and cut cookies out using a cookie cutter.

3. Grease your baking sheets or line them with parchment paper. Bake for approximately 8-15 minutes, or until the edges are becoming slightly browned. Allow cookies to cool.

4. While the cookies are cooling, mix together the glaze ingredients in a small saucepan. Bring to a gentle boil and allow to bubble for approximately 45 seconds to a minute.

5. Spoon the glaze onto the cookies (or dip them, if your glaze is thin enough). Allow to set on parchment-lined baking trays. You can also sprinkle them with a pinch of cinnamon.

6. Enjoy - serve with your favourite tea or beverage. Bonus points if it's a chai tea latte.