When I think back to memories of prepping for the Holidays way back when, the enticing scent of baked goods in my moms kitchen would instantly pop into my mind.
Coupled with the sounds of Christmas Carols humming in the background, this is just one other reason why Christmas just happens to be my absolute favourite holiday.
It's not every day you get the feel-good, deep-in-your-soul, solacing kinda feeling then when you remember such memories that bring back the child in you. One of the recipes that always recaptures my childhood during the holidays is my moms Shortbread Cookies.
Tender, Buttery goodness.
What I love about Shortbread Cookies is that it's adaptable - you can do so much with it just by adding a few things like rosemary or toffee bits. I also love the savoury variety which you can achieve with some cardamom. Add in some shredded coconut and voila! Delicious curry and coconut delight!
You see, definitely so much you can create with a good shortbread recipe.
It is the easiest, most versatile cookie you can make. And every baker needs to have their own fool-proof recipe in their arsenal.
I love a good Chai Tea so I thought I would combine the two to create an exotic twist to comfort.
I am planning on serving these over the holidays with a combination of other Shortbread concoctions and also would make a great gift for neighbours, friends, family, teachers, etc.
Just place in cellophane wrap or mason jars complete with some pretty ribbon and tag and you've got delicious, home-made gifts anyone will love to receive.
Here's my recipe - hope you enjoy!
CHAI TEA SHORTBREAD COOKIES
Ingredients:
1 lb. unsalted butter, softened
1 1/2 tsp salt
2/3 cup granulated sugar
4 cups all-purpose flour
1 cup and 3 tbsp cornstarch
3 tbsp of loose leaf Chai Tea (or 3 teabags)
Method:
In a food processor, combine the flour, cornstarch and chai tea until well combined; put aside in a bowl.
In a stand-mixer, combine the softened butter, salt, and sugar. Whip on medium speed for 5-6 minutes, until the butter becomes pale and white, and increases in volume. On low-speed, mix in the flour, cornstarch.
Divide dough into two and spread each out on parchment paper. Roll into 1.5" - 2" logs, twist ends and refrigerate for an hour (until cold & firm) to overnight (you can freeze from here as well).
When you're ready to bake, pre-heat oven to 150 degrees, cut shortbread cookies and place onto parchment lined cookie sheet.
Bake for approximately 20-30 minutes, until the edges just begin to color. (Shortbread should remain more white in color.)
Remove cookies onto cooling tray and let cool. Enjoy!
Happy baking!
I absolutely LOVE mine and there's so much deliciousness you can create with a KitchenAid® Stand Mixer.
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And that's not it!
I'm also giving away a Gay Lea “Our Table: Shared Meals” cookbook!
includes everything from breakfast to dessert, and every eating occasion
in-between. It’s a great asset to have heading into the holiday season,
whether it’s for yourself, or a gift to a love one!
To enter this giveaway, make sure you're following us on Facebook and enter via rafflecopter below.
a Rafflecopter giveaway
While on Facebook, don't forget to visit Gay Lea Foods and Enter to Win some AMAZING prizes in their Shortbread Bliss Contest! Plus more great shortbread recipes!
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Disclosure: I am part of the Gay Lea Blogger Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”
