Day 3 of our 12 Days of Cookies 2010 is a recipe for Chai Shortbread Cookies that are frosted and drizzled with icing to look like logs, quite festive; enjoy!
- 1 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 2 3/4 cups flour
- 2 tsp. instant unsweetened tea powder
- 2 tsp. pumpkin pie spice*
- 1/2 tsp. ground cardamom
*Substitute 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/2 tsp. ground nutmeg and 1/4 tsp. ground cloves if you don’t have pumpkin pie spice.
Preheat oven to 350^. Combine butter, sugar and egg in a large bowl. Beat at medium speed until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed (mixture will be crumbly).
Divide mixture into 8 equal portions. Roll each portion into 12-inch rope on a lightly floured surface. Cut rope into 2-inch logs. Place 1 inch apart onto ungreased cookie sheets. Bake for 11 to 15 minutes or until edges are light golden brown. Remove from cookie sheets. Cool for 15 minutes.
- 6 ounces vanilla-flavored candy coating (almond bark), chopped
- 1/2 cup real semi-sweet chocolate chips
- 1/2 tsp. vegetable oil
Place candy coating in a small microwave-safe bowl. Microwave on high for 1 minute; stir. Continue microwaving, stirring every 15 seconds, until melted and smooth. Frost tops and sides of logs; place onto waxed paper. Let stand until set, about 15 minutes.
Place chocolate chips and oil in a small microwave-safe bowl. Microwave on high for 1 minute, stirring after 30 seconds, until melted and smooth. Dip fork into melted chocolate, and drizzle chocolate crosswise over logs. Let stand until set, about 45 minutes.
Makes 4 dozen cookies
A small offset spatula is inexpensive and works great for spreading the coating over the cookies.
Don’t worry about making even lines of the chocolate over the logs as natural birch bark has thick and thin lines that are black in color.
See our 2009 12 Days of Cookies here.