This is a tender, crisp shortbread cookielaced with traditional holiday spices.
Recipe: Vanilla-Chai IceboxShortbread Cookies
2 1/3 cups all-purpose flour 2 teaspoons pumpkin pie spice 2 teaspoons ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon ground cardamom 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar 3 tablespoons honey 1/4 teaspoon salt 2 large egg yolks 1 medium vanilla beanIcing: 1 cup confectioner’s sugar, sifted 2 teaspoon pure vanilla extract More vanilla bean seed scraping, if desired 1 tablespoon water
In a large bowl, sift or whisk togetherflour, pumpkin pie spice, ginger, allspice and cardamom. Setaside.
Combine butter, sugar, honey and saltin a bowl. Using an electric mixer or wooden spoon, beat untillight and fluffy. Add the egg yolks, one at a time, and beatuntil smooth.
Using a small knife, split the vanillabean lengthwise in half. Scrape the seeds from both sides ofthe pod with the tip of the knife and add them to the butter-sugarmixture. Beat to combine.
Add in flour-spice mixture, 1 cup at atime, blending until fully incorporated.
Divide the dough in half and transfereach half to a sheet of wax paper. Using the wax paper, shapeinto a 12-inch log, rectangle or square. Chill logs at least2 hours or overnight.
Preheat oven to 350ºF (175ºC)with an oven rack in the middle. Line two baking sheets withparchment paper.
With a sharp knife, cut logs into 1/8-inch-thickslices and arrange 1/2 inch apart on baking sheets. Bake untillightly browned around edges, about 10 to 12 minutes. Transferto racks to cool.
In a small bowl, whisk together icingingredients until smooth and transfer to a sealable plastic bag.Cut an 1/8-inch opening in one corner of bag. Arrange cookiesas close together as possible on sheets of wax paper and drizzleicing decoratively across the tops.
Makes about 2 to 2 1/2 dozen.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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