This chai spiced shortbread is an amazing little cookie. I will get to them in a minute, but first…a trip to CVS. About two weeks ago, I was having the mother of all allergy attacks. As we were out of medication and Dave is the best, he went to CVS to hook me up.
As you may know, some allergy and cold medications aren’t just for the sniffles anymore. You may remember this from a number of episodes from either Justified or Breaking Bad. Well, Dave looked at several boxes checking to see if they had been tampered with, and found an unsullied box.
Or, so he thought.
I opened the box, shook out the tabs, and 3 dropped into my palm. There should have been 5. Um, what the what? I have some questions:
- Who’s stealing just 2 tabs per box?
- When do they have time to open box, remove pills, and carefully tape the box shut?
- Who brings tape to a robbery?
- Are they stealing the tape, as welI? Someone check the tape aisle!
My questions go answered. Plus, I guess Dave’s skills at checking med boxes is right up there with L.A. knowing how to have some decent Fall weather (it will be 90 degrees this Saturday…sigh). No worries.
He’s good at other things.
On the other hand, it’s ridiculous when one is required to be good at box-checking when their best friend is home sick. Again, no worries. I took the pills and recouped with a cup of hot tea and some chai spiced shortbread. These cookies warm you up with the peppery notes of cardamom and the warming effects of cinnamon. I dipped them in a cardamom-cinnamon glaze to double-up on flavor. Get crazy and dip them in a chai tea latte for that triple chai effect.
Me? I’ll enjoy them while sitting in front of a high-powered window fan…’cause if I can’t have Fall weather-wise, I will most definitely have it in my snack.
Recipe for Cardamom Cinnamon Glaze
1 cup powdered sugar, sifted
4 teaspoons water
pinch of cinnamon
pinch of cardamom
Recipe for Chai Spiced Shortbread
Recipe for Chai Spiced Shortbread inspired by the kitchn
- 1 heaping teaspoon orange zest
- ⅓ cup sugar, 67 grams
- ½ butter, room temperature, 113 grams
- ⅛ teaspoon salt
- 1¼ cup flour, 151 grams
- ½ teaspoon cardamom
- ½ teaspoon cinnamon
- ¼ teaspoon anise, crushed in a grinder
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
- ⅛ teaspoon nutmeg
- Combine flour, cardamom, cinnamon, anise, ginger, cloves, and nutmeg in a small bowl. Set aside.
- Place sugar and orange zest in a mixer bowl. Smash the sugar and zest with the back of a spoon until the sugar becomes moist and fragrant.
- Add softened butter to the bowl. Cream butter and sugar until fluffy, about 3 minutes.
- Add flour mixture and mix until just combined.
- Place dough between two pieces of parchment paper, roll ~1/3in thick and freeze for 10-15 minutes. There's no need to flour the parchment.
- Use an 11/2 inch square to cut out cookies. Re-roll scraps and repeat process.
- Place cookies on baking sheet and bake at 350 degrees for about 20 minutes.
- Remove cookies and let cool on rack.
- Glaze cookies, if desired (See Notes).
- Store cookies in an airtight container in the refrigerator.