We went to our cabin for Thanksgiving. It was so great. Woke up one morning and This was the sunrise that we got to see.
The river was full of water with all the rain that we received.
Sausage making
I made these cookies tonight. They are awesome. Everyone that ate them loved them. They are all gone. Yum!!! They were really good broken up on ice cream.
There a change that I made to the recipe. I added 1/4 c. more sugar. The critics said that I should put less White chocolate chips, the cookie is so good on its own. We will see, I liked the chips!!!!
Chai-Spiced Shortbread Cookies
Photo: Alex Farnum; Styling: Robyn Valarik
Although the flavors here are rich and complex, the recipe is very easy to make.
Yield: Makes 45
Total:
Recipe from
Recipe Time
Total: 40 Minutes
Nutritional Information
Amount per serving
- Calories: 87
- Calories from fat: 55%
- Protein: 0.9g
- Fat: 5.4g
- Saturated fat: 3.3g
- Carbohydrate: 8.9g
- Fiber: 0.3g
- Sodium: 59mg
- Cholesterol: 12mg
Ingredient
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups flour $
- 1 tablespoon cinnamon
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground fennel seeds*
- 1/2 teaspoon ground cardamom
- Leaves from 1 English Breakfast tea bag
- 1 cup white chocolate chips
Preparation
- 1. Preheat oven to 350°. Beat butter, sugar, salt, and vanilla in a large bowl with a mixer until smooth. In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom, and tea. Add to butter mixture and beat on low speed until blended. Stir in chocolate chips.
- 2. Line 2 baking sheets with parchment paper. Set 1-tbsp. balls of dough 1 in. apart on sheets and flatten slightly with a floured glass.
- 3. Bake until cookies are light golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking. Transfer to racks to cool.
- *Grind in a clean coffee grinder or in a mortar.
- Make ahead: Up to 3 days, stored airtight.
- Note: Nutritional analysis is per cookie.
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