Thursday, February 3, 2011

Glazed Chai Shortbread Cookies


1 cup butter, softened
1/2 cup firmly packed brown sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2 teaspoons pumpkin pie spice*
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
1/4 teaspoon salt


1 cup powdered sugar
2 teaspoons vanilla
1 to 2 teaspoons water


Decorator sugar, if desired

Combine butter, brown sugar and 1 teaspoon vanilla in large bowl; beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until mixture forms a dough.

Divide dough into thirds. Shape each third into 6x1 1/2-inch square log. Wrap each in plastic food wrap; refrigerate until firm (at least 1 hour).

Heat oven to 375°F. Cut logs into 1/4-inch slices with sharp knife; place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 11 minutes or until lightly browned on edges. Cool 5 minutes on cookie sheets; remove to wire cooling rack. Cool completely.

Combine powdered sugar and 2 teaspoons vanilla in small bowl; stir in enough water for desired drizzling consistency. Drizzle glaze over cooled cookies; let stand until glaze is set. Sprinkle with decorator sugar, if desired. Makes 6 dozen cookies.

*Substitute 1 teaspoon ground cinnamon plus 1/2 teaspoon ground ginger, 1/2 teaspoon ground

Serving Size: 1 Cookie
Calories per Serving: 50

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