Vanilla-Chai Icebox Shortbread Cookies
Courtesy of Wisconsin Milk Marketing Board
Servings: 36
Prep Time: 15 Min. Cook Time: 12 Min. Chill Time: 2 Hrs. What you need:
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+ 2 1/3 c. flour
+ 2 tsp. pumpkin pie spice + 2 tsp. ground ginger + 1/2 tsp. ground allspice + 1/2 tsp. ground cardamon + 1 c. (2 sticks) unsalted butter, softened + 1 c. granulated sugar + 3 Tbsp. honey + 1/4 tsp. salt + 2 large egg yolks + 1 medium vanilla bean Icing: + 1 c. confectioners' sugar, sifted + 2 tsp. pure vanilla extract + more vanilla been seed scraping, if desired + 1 Tbsp. water What to do:
1. In a large bowl, sift or whisk together flour, pumpkin pie spice, ginger, allspice and cardamom. Set aside.
2. Combine butter, sugar, honey and salt in a bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add the egg yolks, one at a time, and beat until smooth. 3. Using a small knife, split the vanilla bean lengthwise in half. Scrape the seeds from both sides of the pod with the tip of the knife and add them to the butter-sugar mixture. Beat to combine. 4. Add in flour-spice mixture, 1 c. at a time, blending until fully incorporated. 5. Divide the dough in half and transfer each half to a sheet of wax paper. Using the wax paper, shape into a 12" log, rectangle or square. Chill logs at least 2 hrs. or overnight. 6. Preheat oven to 350ºF with an oven rack in the middle. Line two baking sheets with parchment paper. 7. With a sharp knife, cut logs into 1/8"-thick slices and arrange 1/2" apart on baking sheets. Bake until lightly browned around edges, about 10 to 12 min. Transfer to racks to cool. 8. In a small bowl, whisk together icing ingredients until smooth and transfer to a sealable plastic bag. Cut an 1/8" opening in one corner of bag. Arrange cookies as close together as possible on sheets of wax paper and drizzle icing decoratively across the tops. |