Chai Chocolate Chip Shortbread
TOTAL TIME: Prep: 35 min. + chilling Bake: 15 min./batch + cooling
YIELD: 4 dozen.
I’ve always loved the taste of chai tea, so I decided to try to incorporate it into one of my recipes. Everyone who samples my shortbread can’t believe how delicious it is. —Paula Marchesi, Lenhartsville, Pennsylvania
Ingredients
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1-3/4 cups all-purpose flour
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1/2 cup sugar
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1/3 cup cornstarch
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1/4 cup vanilla chai tea latte mix
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1 cup cold butter, cubed
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1/2 teaspoon vanilla extract
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3/4 cup finely chopped almonds
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1/3 cup miniature semisweet chocolate chips
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4 ounces semisweet chocolate, melted
Directions
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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.
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2.
Transfer to a lightly floured surface; knead until dough forms a ball. Divide dough into 6 portions; wrap separately. Refrigerate at least 30 minutes or until firm enough to roll.
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3.
Preheat oven to 375°. On a lightly floured surface, roll each portion of dough into a 5-in. circle. Cut into 8 wedges. Place 2 in. apart on ungreased baking sheets.
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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.
Nutrition Facts
1 cookie: 97 calories, 6g fat (3g saturated fat), 10mg cholesterol, 36mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 1g protein.
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