Recipe: Chocolate Kissed Chai Shortbread Cookies
These delicate treats are beautifully flavored with Mt. Baker Chai Spice Seasoning and dusted with Black Onyx Chocolate Sugar. They make adorable holiday cookies; we cut them into stars for Christmas and hearts for Valentine’s Day.
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tsp. Madagascar 2X vanilla extract
- 1 tsp. chocolate extract
- 2 cups all-purpose flour
- 1/4 tsp. kosher salt
- 1/2 tsp. ground Indonesian cassia cinnamon
- 2 tsp. Mt. Baker Chai Spice Seasoning
- 1 Tbsp. Black Onyx Chocolate Sugar
- 1/2 tsp. Murray River sea salt (optional)
Preheat oven to 350 degrees. Using an electric mixer, cream butter and sugar until light and fluffy. Mix in extract. In a separate bowl, combine flour, salt, cinnamon and Mt. Baker Chai Spice Seasoning. Add flour mixture to butter mixture and stir until just combined and no streaks of flour remain.
Transfer dough to a lightly floured surface. Roll dough out to about ¼ -inch thick, cut into desired shapes and place about 2 inches apart on a parchment-lined baking sheet. (Alternately, roll pieces of dough into 1-inch balls and press to flatten onto the prepared baking sheet.)
Sprinkle tops of cookies generously with chocolate sugar and pinch of sea salt. Bake for 10 to 12 min. or until bottoms are golden brown. Let cool completely on baking sheet before serving. Store in an airtight container.