Chai Shortbread

image of Chai Shortbread cookies
WHAT IS MONTHLY MUNCHIES? Each month, I take cookies or other goodies to my office staff meeting. They all get to enjoy some homemade treats and I get to use them as my guinea pigs to try out new recipes. I’ve been doing this for over 4 years now. Also see this month’s second Monthly Munchies recipe – Black Bottom Coconut Macaroons.

Chai Shortbread


  • 2 cups all-purpose flour
  • 2 Tbsp, your choice of DCD Chai Tea mix
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup confectioners sugar


  1. Sift together flour and Chai Tea, set aside.
  2. Preheat oven to 350. Line two baking sheets with parchment paper and set aside.
  3. Place butter in bowl and cream on medium speed until fluffy. Add sugar. Continue to beat untl light in color and fluffy.
  4. Add flour mixture, combine on low, until flour mix is just incorporated and dough sticks together when squeezed with fingers.
  5. Wrap dough in plastic and chill in fridge for 15-20 minutes, until firm enough to roll.
  6. Place parchment paper on counter. Dust with flour. Roll dough into 1/4″ thickness. Cut into two inch shapes (I used a square cookie cutter. You could just use a pizza cutter or whatever cookie cutter you like), and transfer to prepared baking sheets. Gather scraps, re-roll, and cut until all dough is used.
  7. Bake until cookies are firm and barely starting to color, 15-20 minutes. Cool completely.
  8. Store in airtight container.

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