Chai Chocolate Chip Shortbread Recipe

Chai Chocolate Chip Shortbread Recipe
Chai Chocolate Chip Shortbread Recipe photo by Taste of Home
Publisher Photo

Chai Chocolate Chip Shortbread Recipe

Be the first to add a review
Publisher Photo
I've always loved the taste of chai tea and decided to try and incorporate it into one of my recipes. Everyone who tries them can't believe how delicious they are. —Paula Marchesi, Lenhartsville, Pennsylvania
Featured In: Chai Recipes
MAKES:
48 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 15 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1/4 cup vanilla chai tea latte mix
  • 1 cup cold butter, cubed
  • 1/2 teaspoon vanilla extract
  • 3/4 cup finely chopped almonds
  • 1/3 cup miniature semisweet chocolate chips
  • 4 ounces semisweet chocolate, melted

Directions

Place flour, sugar, cornstarch and latte mix in a food processor; pulse until blended. Add butter and vanilla; pulse until butter is the size of peas. Add almonds and chocolate chips; pulse until blended.
Transfer to a lightly floured surface; knead until dough forms a ball. Divide dough into six portions; wrap each in plastic wrap. Refrigerate at least 30 minutes or until firm enough to roll.
Preheat oven to 375°. On a lightly floured surface, roll each portion of dough into a 5-in. circle. Cut into eight wedges. Place 2 in. apart on ungreased baking sheets.
Bake 15-18 minutes or until edges begin to brown. Cool 1 minute before removing from pans to wire racks. Drizzle with melted chocolate; let stand until set. Store in airtight containers. Yield: 4 dozen.
Originally published as Chai Chocolate Chip Shortbread in Country Woman 2013

  • 1-3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1/4 cup vanilla chai tea latte mix
  • 1 cup cold butter, cubed
  • 1/2 teaspoon vanilla extract
  • 3/4 cup finely chopped almonds
  • 1/3 cup miniature semisweet chocolate chips
  • 4 ounces semisweet chocolate, melted
  1. Place flour, sugar, cornstarch and latte mix in a food processor; pulse until blended. Add butter and vanilla; pulse until butter is the size of peas. Add almonds and chocolate chips; pulse until blended.
  2. Transfer to a lightly floured surface; knead until dough forms a ball. Divide dough into six portions; wrap each in plastic wrap. Refrigerate at least 30 minutes or until firm enough to roll.
  3. Preheat oven to 375°. On a lightly floured surface, roll each portion of dough into a 5-in. circle. Cut into eight wedges. Place 2 in. apart on ungreased baking sheets.
  4. Bake 15-18 minutes or until edges begin to brown. Cool 1 minute before removing from pans to wire racks. Drizzle with melted chocolate; let stand until set. Store in airtight containers. Yield: 4 dozen.
Originally published as Chai Chocolate Chip Shortbread in Country Woman 2013

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChai Chocolate Chip Shortbread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review