Chai Shortbread

It can't be Christmas without shortbread!

It's no surprise that shortbread is sorta like the quintessential baked good of Christmas.

Tender, buttery, sweet goodness formed into a cookie.

Delicious.

It's also no wonder why the world only makes shortbread once a year;

if we made it all the time we'd all weigh 500 pounds and have heart conditions.

Well, maybe not you..... you probably possess a lot more self control than I do.

Because my mom usually makes authentic shortbread (ya know the stuff that's just butter, cornstarch and icing sugar), I opted to make this chai shortbread.

It's based on a scottish shortbread recipe which uses rice flour to give the cookie a nice texture.

They're kind of gritty, but like gritty in a good way.

 Like if you wanted to eat a gritty cookie that was also buttery..... not gritty like sand, gritty like sugar crystals....... 

I'm ruining this cookie for you, aren't I?

The grit is a good thing.

Just trust me.

Even better than the grit is that I adapted this recipe to work in my cookie press by adding a few drops of water to the cookie dough.

(I can be pretty sharp sometimes, when I'm not having a blonde day).

Take advantage of this time of year and make these cookies (with or without a cookie press).  It's the only time of year no one will judge you for eating the whole batch by yourself.

Chai Spiced Shortbread

Makes about 4 dozen sandwich cookies

Generously adapted from: Land 'o Lakes 2008 'Holiday Cookies' Magazine

For the cookie:

1 cup butter, softened

¾ cup powdered sugar

½ tsp ground cardamon

½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

½ cup rice flour (brown or white)

1 ½ cups all purpose flour

For the buttercream:

2 tbsp cream or milk

½ tsp instant coffee granules

2 cups powdered sugar

¼ cup butter, softened

¼ tsp ground cardamon

¼ tsp ground cinnamon

⅛ tsp ground ginger

Directions:

1. Preheat oven to 325°F. Combine all cookie ingredients except flour in a large bowl; beat at medium speed until creamy. Reduce speed to low; add flour and continue beating until well mixed. If you are using a cookie press, add 1 tbsp of water to the dough and beat until incorporated. 

2. If using a cookie press, proceed according to the manufacturer's instructions. If not, shape dough into 1'' balls. Place 2'' apart onto an ungreased cookie sheet; gently flatten.

3. Bake for 11 to 13 minutes or until set and cookies are lightly brown. Cool 1 minute on cookie sheet; remove to wire cooling rack. Cool completely.

4. Meanwhile, combine cream (or milk) and instant coffee in a medium bowl; stir until coffee is dissolved. Add all remaining buttercream ingredients; beat at low speed until moistened. Increase speed to high; beat until smooth and creamy. Spread 1 tsp of filling onto bottom side of 1 cookie; top with second cookie, bottom-side down. Repeat with remaining cookies.