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Vanilla-Chai Icebox Shortbread Cookies

Vanilla Chai Icebox Shortbread Cookies





  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 cup at a time, blending until fully incorporated.
  5. Divide the dough in half and transfer each half to a sheet of wax paper; shape into a 12-inch log, rectangle or square.
  6. Chill logs at least 2 hours or overnight.
  7. Heat oven to 350 degrees F with an oven rack in the middle. Line 2 baking sheets with parchment paper.
  8. With a sharp knife, cut logs into 1/8-inch thick slices and arrange 1/2 inch apart on baking sheets.
  9. Bake until lightly browned around edges, about 10-12 minutes.
  10. Transfer to racks to cool.
  11. In a small bowl, whisk together icing ingredients until smooth and transfer to a sealable plastic bag. Cut a 1/8-inch 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.

Yield: 3-4 dozen

Source: America's Dairy Farmers

Recipe and photo credit: Dairy Farmers of Wisconsin.


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