Chai Shortbread

Source: Cooking Light

1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/8 teaspoon salt
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
Dash of ground cloves
Dash of freshly ground black pepper
3/4 cup powdered sugar
10 tablespoon butter, softened
1 tablespoon ice water

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper), stirring well with a whisk. 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 low speed just until combined (mixture will appear crumbly). Sprinkle dough with 1 tablespoon ice water; toss with a fork. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.

Preheat oven to 375°.

Unwrap dough logs. Carefully cut each log into 18 slices using a serrated knife. Place dough circles 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.

Yield: 3 dozen (serving size: 1 cookie)

Nutritional Information: CALORIES 57(51% from fat); FAT 3.2g (sat 2g,mono 0.8g,poly 0.1g); PROTEIN 0.6g; CHOLESTEROL 8mg; CALCIUM 2mg; SODIUM 31mg; FIBER 0.2g; IRON 0.3mg; CARBOHYDRATE 6.5g

Julianna Grimes and Ann Taylor Pittman , Cooking Light, DECEMBER 2007

I talked about this recipe HERE.