For years, YEARS I tell you, of living in the Mitten I could and did boast that I had an iron clad immune system. I hardly ever got sick. *Ever*. If I did, it was a bad stomach bug but I was able to rally and get over it in 2 days, tops. Didn’t matter if someone around me had a cold and was contagious–I knew I wasn’t catching it. I knew.
But since moving out here? Tuh. Let me tell you something.
My immune system has me its match in whatever is in the air outchea. I’ve caught a rather nasty…something in the past week. I guess it’s a cold, but I don’t know. All I know is that not only have I been feeling icky, but I’ve been feeling icky for longer than 2 days and I’m irate. I’ve been taking over the counter medications, cough drops, using vapor rub and even running essential oil diffusers in my house to try and clear it up. While the combination is helping, it’s not squashing this thing like the miserable bug it is.
And I’m over it.
Do y’all know how disgusting Oregano spirits are? Do you KNOW, tho? It’s gotta be up there with the top worst, most disgusting things I’ve ever put in my mouth. Yet it’s supposed to great for killing infections and since I’m over here struggling with sore throat, sinus congestion and a runny nose, at this point I’m willing to try just about anything to get rid of this cold or whatever it is that has my immune system shot to Hell.
But still, I rise…through baking.
I’ve done shortbread several times before on the blog. I think one of the main reasons I keep coming back to it is that it is such an easy versatile recipe to do. I want people both comfortable and uncomfortable with baking to be able to try recipes out for the 12 Days of Christmas series and I think this is another one of the ones that can be for both groups.
Don’t let the pretty design fool you. I mean, you can and should love it (I know I do), but don’t let it make you think these were hard to make. That couldn’t be further from the truth. This is a very basic shortbread recipe that’s been flavored with cinnamon, cardamom and cloves– flavors that when put together strongly resemble the taste of chai spice. The smell of these as they bake is just wonderful. They’re crisp on the outside, yet have that fine shortbread crumb on the inside.
Although it is a very simple dough, as you can see it holds an impression and shape very well so if you have some fancy cookie cutters or stamps you want to put to use with a simple recipe that won’t give you much trouble then I think you ought to give this one a try. I think these are also sturdy enough to ship very well too.
We’re halfway through the 12 Days of Chrismas. If you haven’t seen the first six recipes yet, feel free to check out the links below. Still plenty of time to join in on the Christmas baking. And now, unless y’all have some fool-proof cold remedies you’d like to share, I think I’ll wrap this post up and go make myself some more hot tea. ‘Ta.
Chai Spice Shortbread
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla bean paste or vanilla extract
- 1/4 teaspoon almond extract
- 2 cups all-purpose Flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
Special equipment, cookie stamp or cutter of choice, optional
In the bowl of a standing mixer, or using a handheld mixer, cream together the butter, sugar, and the extracts until light and slightly fluffy.
Combine the flour with the spice in a small bowl, then add to the butter mixture in batches and mix until it forms a stiff dough that holds together when you gather it one hand. If it’s too dry/crumbly, you can add 1 tablespoon of milk at a time until it does hold together.
Shape the dough into a disk, wrap in plastic wrap and refrigerate for at LEAST one hour, preferably overnight.
Sprinkle a work surface, like a pastry mat, cutting board or wax paper with flour. Remove dough from fridge and divide in quarters. Keep the other 3 pieces in the fridge while you use a rolling pin to roll out the quarter of dough to a thickness of about 1/2- 1/4 inch. Dip your cookie stamp or cutter in flour and cut out shape. Remove to a sheet pan you’ve lined with parchment paper and keep the sheet pan in the fridge or freezer as you repeat process and have stamped/cut out all of your dough. The cookies should be VERY cold and solid before baking (this will help preserve the design).
Preheat oven to 300°F. Bake cookies on middle rack for about 25-30 minutes, until golden brown on the bottom. Allow to cool for about 60 seconds on sheet pan before removing to wire racks to cool completely.
Note: You don’t have to have cookie cutters. If you want to make ‘drop shortbread’, drop the shortbread by teaspoonfuls onto the sheet pan, the use the tines of a fork to press a criss-cross pattern on their tops. Refrigerate or freeze for about 15 minutes, then bake as directed. Also, no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.