There’s really no easy way to say the name of these cookies. You could call them shortbread cookies, but you’d be shunning the Chai spices. And you damn well better give it credit after spending 10 bucks on a bottle of Cardamom when you only need 1/2 teaspoon of the stuff.
So now you have Chai Shortbread cookies, but hell if you don’t make sure everyone knows you drove out to a spice store on a crappy winter day to pick up some Madagascar Vanilla Beans, because you want these to taste as good as the recipe sounds.
So now you have Vanilla Chai Shortbread Cookies. But wait! Let’s dip those bastards in some Ghiradelli Double Chocolate Taste dipping chocolate. Sure, they taste fine without it, but with it you’ve turned a B-Level cookie into an A-Level sugar addiction.
And that’s why there are called Chocolate Covered Vanilla Chai Shortbread Cookies, or CCVCSC for short (pronounced ka-siv-cisk).
I’ve only made a few cookies in my new baking hobby slash hopeful career, and I’m not afraid to say these may very well be the best. People have liked my other offerings (Root Beer Float Cookies, Dove Chocolate Cookies) but seldom have I gotten a call saying they were upset that they’ve run out at their house.
Chocolate Covered Vanilla-Chai Shortbread Cookies (Recipe adapted from Recipe Goldmine.)
- 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 bean
In a large bowl, sift or whisk together flour, pumpkin pie spice, ginger, allspice and cardamom; set aside.
Combine butter, sugar, honey and salt in a bowl. Using an electric mixer beat until light and fluffy. Add the egg yolks, one at a time, and beat until smooth.
Using a small knife, split the vanilla bean lengthwise in half. Scrape the seeds from both sides of the pod with the tip of the knife and add them to the butter-sugar mixture. Beat to combine.
Add in flour-spice mixture, 1 cup at a time, blending until fully incorporated.
Place dough in an air-tight container and chill for at least 2 hours, if not over night.
Heat oven to 350 degrees with an oven rack in the middle. Line 2 baking sheets with parchment paper.
Roll out dough, and use a cookie cutter to cut into 1/8-inch thick slices in the shape of your choice. I went with a 2 1/2 inch circle. Place cookies 1/2 inch apart on the lined baking sheets. Bake for 10-12 minutes, until lightly brown around the edges. Transfer to a wire-rack and cool.
Melt the chocolate in a double-boiler or in a microwave according to directions. Lay out some wax paper, and dip half of each cookie into the chocolate and let dry on the wax paper. Cookies can be frozen or eaten immediately. But they make a handy snack.
Makes about 45, 2 1/2-inch cookies.
Note: A reason I’ll never be a Food Network Star? I refer to cardamom as “cardyourmom.” 5th grade humor is hilarious!