Chai Tea Shortbread ~

My taste buds tend to be synchronized with the seasons, for as soon as the mornings are nipped with a chill, I crave a warm cup of chai tea made frothy with almond milk. But who says the flavor of this incredible spicy goodness needs to be enjoyed in liquid form only? These delicious chai tea shortbread cookies might just become the perfect tasty accoutrement to your steaming cup of tea...the little bits of tea leaves are my favorite part of each bite. 

Chai Tea Shortbread

yields ~3 dozen

1 1/2 cups of spelt flour

1/8 teaspoon salt

1/4 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon of ground cloves  

1/8 teaspoon freshly ground black pepper

1 tea bag {contents emptied} of Darjeeling Tea 

 3/4 cup powdered sugar

10 tablespoons of softened unsalted butter

1 Tablespoon ice water  

In a bowl, combine flour and next 7 ingredients, stir and mix well. Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at slow speed until just combined {mixture will appear crumbly}. Sprinkle 1 tablespoon of ice water onto the dough, combine water and dough together with a fork. Divide dough in half, shape into 2 logs; wrap in parchment or wax paper and chill in refrigerator for one hour.

Preheat over to 375 degrees. Unwrap dough logs and cut into 18 slices using a serrated knife. Place shortbread circles at least 2 inches apart on baking sheets.  Bake for 10 minutes or until slightly golden. Allow cookies to cool on pans for 5 minutes before removing and indulging!

[Styling and Photography by Reverie-Daydream]