I can't remember how I stumbled across this recipe from The Naptime Chef, but immediately decided to make it when I saw it! The cardamom intrigued me and I liked the look of the sugar on the edges. It was a good decision, because the cookies turned out great. Deliciously crisp and buttery, surprisingly light with a melt in your mouth texture, and the perfect proportion of spices. Definitely a good choice for anyone who enjoys warm, sweet spices and shortbread cookies. Also, I made these cookies over a week ago and they've held up wonderfully!
Quick Note: The original recipe calls for unsalted butter and then table salt. I only had salted butter and planned to leave out the additional salt to compensate, but made the recipe by memory and forgot to leave it out. We liked the cookies just fine as they were and did not find them salty, but you may want to either use unsalted butter or leave out the added salt if you're worried.
Sparkling Chai Sables
3 sticks salted butter, softened
1 C powdered sugar
1 t vanilla extract
3 C flour
1/2 t salt
2 t ground cinnamon
2 t ground cardamom
1 t ground ginger
egg white for sugar crust
coarse white sugar for crust
Beat together butter and powdered sugar until fluffy. Beat in vanilla extract and egg. Add the flour, salt, and spices, and mix in thoroughly without overworking the dough. Form dough into two approximately 9 inch logs on pieces of plastic wrap, and wrap them tightly. Chill in the refrigerator between 6 and 24 hours.
When ready to bake, preheat oven to 350 and line cookie sheets with parchment paper. Beat the egg white with a fork in a small bowl, then brush the egg white on a dough log. Sprinkle generously with the coarse sugar. Cut the dough into approximately 1/3 inch slices and arrange 1 inch apart on the cookie sheets (they won't spread much). Chill cookie sheets until ready to go in the oven. Bake until very light golden, about 12 to 15 minutes. Cool completely before storing in an air tight container.
Yield: This recipe produced 55 cookies for me.