Spicy Chai Shortbread
An adaptation of English Lemon Shortbread Strips
I love the shortbread and glaze this recipe creates. This is another one that has been tapping around in my head for awhile. It isn't as sweet as the others...a little bit of a bite.
For the dough
4 1/2 cups all-purpose flour
1 teaspoon salt
1 cup granulated sugar
1 teaspoon chai extract (liquid)
1 pound (4 sticks or 32 tablespoons) unsalted butter, softened
1/4 cup milk
For the glaze
1 cup confectioners' sugar
2 tablespoons butter, softened
1/8 teaspoon chai extract
1 tablespoon vanilla syrup
2 teaspoons whole (my preference) milk
To prepare the dough
Preheat oven to 350 degrees. In a medium bowl, whisk together flour and salt. In a large mixing bowl, add sugar and chai extract - use a wisk to mix the chai into the sugar until very fragrant and combined. Add butter and beat mixture together until smooth. Add milk and mix until combined and creamy, making sure to scrape down the sides as needed. Add flour mixture and beat just until the mixture resembles coarse crumbs. Scoop mixture into a 10" x 15" baking pan coated with nonstick spray. Place into the oven and bake until the top is lightly golden, about 25 to 35 minutes. Remove and place pan on a wire rack to cool completely.
To prepare the glaze
In a small bowl, whisk together confectioners' sugar, butter, chai extract and milk until smooth. Spread glaze over the cooled shortbread.
Note - don't boost the chai extract...it is potent and will run away with your recipe
After glazing, set aside and let stand at least 30 minutes before cutting.
When cutting, the cooler the shortbread (but not refrigerated), the sturdier it will be. I like to let it sit overnight before cutting. (Except for one little tiny piece from a corner!)
Makes about 40 cookies.