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Chai Shortbread

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“Cooking Light”
READY IN:
25mins
YIELD:
3 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 375°.
  5. Unwrap dough logs. Carefully cut each log into 18 slices using a serrated knife.
  6. 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.

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