Our Masala Chai Tea does not disappoint. We love it hot, iced and baked into cookies. We added finely ground chai tea with its bursts of cinnamon, clove, cardamom and mace to this super simple shortbread. The result was anything but simple. We love the exotic flavor and subtle spice.
1 1/3 cups powdered sugar
3 sticks unsalted butter, softened
1 Tbl Pure Maple Extract
1 tsp Szechuan Salt
3-1/4 cups all-purpose flour
2 Tbl cornstarch
2 Tbl finely ground Masala Chai Tea
Pre-heat oven to 325°F. In a food processor combine sugar, butter, Maple Extract and Szechuan Salt. Process until smooth. Add the flour, cornstarch and ground Masala Chai tea. Process until smooth.
Turn dough onto a piece of parchment and roll into a log. Refrigerate the dough for at least 1 hour. You can also freeze the dough at this point. Place the log in a zip top freezer bag and freeze for up to 6 months.
Slice the dough into 1/4 inch thick slices and bake for 10-12 minutes, until lightly browned around the edges.
These cookies are really nice with a little sugary crunch around the edges. We like the roll the log of dough in our Cinna Nilla Sugar, then slice and bake. Yummy!