Holiday Entertaining Guide - Page 22 - New twists on Christmas treats (2)

Holiday Entertaining Guide
- Page 22
New twists on Christmas treats (2)
individual Mason or Tulip Weck jelly jars can be filled with nuts, sealed and labeled with a decorative sticker.

Chai tea shortbread cookies
Yield: about 48 cookies

A good shortbread cookie is a baker’s secret weapon – chock full of butter and sugar, and so easy to make, they are devoured by old and young alike.The dough comes together in seconds and keeps well in the freezer, making for an easy do-ahead holiday treat. The addition of chai tea adds a little Eastern earthiness to the cookies that will leave your guests wondering what your secret is as they grab second or third helpings

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated white sugar
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 2 bags chai spice tea, such as Stash brand
• Maldon sea salt flakes

In the bowl of a mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer) cream together the butter, sugar and vanilla until light and fluffy.

Working in two batches, mix in the flour until fully incorporated. Cut open the two bags of tea, add the tea to the dough, and mix until just incorporated.

Dump the dough onto parchment paper, divide in half and roll each half into a log about 1-1/2 inches in diameter. Dust with flour if needed. Wrap in parchment paper and freeze for 30 minutes.

Heat oven to 350 degrees.

After 30 minutes, remove one of the dough logs, unwrap and place on a cutting board. Using a serrated knife, cut the log into rounds about 1/3 - inch thick. Place the rounds on an ungreased cookie sheet and lightly sprinkle each round with some of the salt.

Bake the cookies for 15 to 17minutes, rotating the pan halfway through, until the edges are barely golden. Remove the cookies