Vanilla-Chai Icebox Shortbread Cookies
- Yield 3 to 4
Savor the aromatic aroma of the holidays when baking these delicious 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
- In a large bowl, sift or whisk together flour, pumpkin pie spice, ginger, allspice and cardamom. Set aside.
- 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.
- 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.
- Add in flour-spice mixture, 1 cup at a time, blending until fully incorporated.
- Divide the dough in half and transfer each half to a sheet of wax paper. Using the wax paper, shape into a 12-inch log, rectangle or square. Chill logs at least 2 hours or overnight.
- Preheat oven to 350F with an oven rack in the middle. Line two baking sheets with parchment paper.
- With a sharp knife, cut logs into 1/8-inch-thick slices and arrange 1/2 inch apart on baking sheets. Bake until lightly browned around edges, about 10 to 12 minutes. Transfer to racks to cool.
- In a small bowl, whisk together icing ingredients until smooth and transfer to a sealable plastic bag. Cut an 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.
Recipe courtesy of the Wisconsin Milk Marketing Board