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Vanilla-Chai Icebox Shortbread Cookies

Vanilla Chai Icebox Shortbread Cookies



  • 2 1/3 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cardamom
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 3 tablespoons honey
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 1 medium vanilla bean


  • 1 cup confectioners' sugar, sifted
  • 2 teaspoons pure vanilla extract
  • More vanilla bean seed scraping, if desired
  • 1 tablespoon water


  1. Dough: 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. Icing: 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 (used with permission): Dairy Farmers of Wisconsin

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