I love cardamom – it has such a distinct taste. Add it to classic shortbread tea cookies, and you have a memorable afternoon snack.
Preheat the oven to 350. In your first bowl, beat together 1 cup softened butter, 1/2 cup sugar, a pinch of salt and a tsp of vanilla extract. In your second bowl, stir together 2 cups flour, a tbsp cinnamon, 1 1/4 tsp ground ginger, 1 tsp. fennel seeds (grind them up in a mortar), and the leaves from an English Breakfast tea bag.
Add the dry mixture to the butter mixture and beat on low speed until it’s blended. Then stir in a cup of white chocolate chips.
Put parchment paper on two cookie sheets and spoon dough out in 1-tbsp balls, about an inch apart. Flatten each cookie slightly.
Bake 15 to 18 minutes, until they’re light golden. Cool on a rack. The cardamom chai spice, plus the sweetness of the white chocolate, plus the richness of the shortbread make these a great cookie to eat with tea or coffee. They’re delicious!
- 1 cup butter, room temperature
- 1/2 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 cups flour
- 1 tbsp cinnamon
- 1 1/4 tsp ground ginger
- 1 tsp ground fennel seeds
- 1/2 tsp ground cardamom
- leaves from 1 English Breakfast tea bag
- 1 cup white chocolate chips