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Make-ahead / freezer cookies: Chai shortbread cookies

Chai shortbread cookie dough: hee!

I love to post about baking. I think baking is my favourite stress-relieving activity outside of yoga & exercise.

Freezer cookies, or "icebox cookies", are so useful. When I have time before the holidays, I make a batch or two and freeze them. Then they are quick to cut and bake, and I only bake the amount I need - otherwise I tend to polish off any leftovers ;)

From has a great roundup of freezer cookies: Give the Gift of Dough: 9 Sweet and Savory Icebox Cookies

One of my favorites is the recipe for Recipe: Earl Grey Tea Cookies, specifically the Chai tea version. Around Christmas, I also love to make & freeze the Cookie Recipe: Best Cut-Out Sugar Cookies. But the Chai cookies are what people ask me to make again & again. 

Leroy, sometimes, will have a little nap while I work. 

Leroy napping while I bake

Chai Tea Cookies (from The Kitchn)

Makes about 2 dozen cookies

1 cup all-purpose flour
1/4 cup sugar
1/4 cup powdered sugar
1 tablespoon Chai tea mix, ~2 Chai tea bags
Optionally: 1/2 teaspoon ground cardamom or cinnamon, each
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup unsalted butter

In a small food processor, or in a mortar & pestle, blend the sugar and Chai tea together until fragrant. Combine the remaining ingredients by hand or in a food processor, until a rough dough is formed. The dough will be wonderfully moldable like playdough. 

Chai shortbread cookie dough

Put the dough on a piece of wax or parchment paper, and form into a log 8 to 9-inches long Wrap the paper around and roll the log into your desired shape. I can never get a perfect circle, but maybe an oval or rounded rectangle. Freeze the wrapped dough, or chill for at least 30 minutes.

To bake, preheat the oven to 375°F and line a baking sheet with parchment or a silicone baking sheet. Use a sharp knife to slice the chilled or frozen log of dough into 1/3-inch-thick pieces. Place on the baking sheet and bake until the edges are just beginning to brown (and you'll smell them!), 10 to 12 minutes. 

Be sure to taste test - you may like them more or less golden brown. 



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