Glazed Chai-Almond Shortbread Cookies | Midwest Living

Glazed Chai-Almond Shortbread Cookies

Glazed Chai-Almond Shortbread Cookies

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  • Makes: 32 servings
  • Yield: 32 cookies
  • Prep 10 mins
  • Chill 2 hrs to 24 hrs
  • Bake 14 hrs to 16 hrs
  • Cool 1 mins

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These buttery spice cookies use powdered chai mix and pair perfectly with a hot cup of tea.


  • 2 cups all-purpose flour
  • 1/4 cup finely chopped almonds
  • 2 tablespoons instant chai tea mix
  • 1/4 teaspoon baking powder
  • 1 cup butter, softened
  • 1/3 cup packed brown sugar
  • 2 teaspoons vanilla
  • Vanilla Icing
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon instant chai tea mix
  • 1/8 teaspoon ground cardamom
  • 4 teaspoons milk
  • Coarse decorating sugar
  • Sliced almonds


  1. In a medium mixing bowl, combine flour, finely chopped almonds, 2 tablespoons instant tea mix and baking powder. Set aside.
  2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and the 2 teaspoons vanilla. Beat until smooth, scraping sides of bowl as needed. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
  3. Divide dough in half. On a large piece of waxed paper, shape each portion of dough into an 8-inch log that is about 2 inches in diameter. Wrap each log individually in plastic wrap. Chill logs for at least 2 hours or up to 24 hours or until firm enough to slice.
  4. Reshape logs if needed. With a thin serrated knife, cut each log into 1/2-inch-thick slices. Place slices 1 inch apart on ungreased cookie sheets. (Rotate logs while cutting them to prevent flattening one side.) Using a fork, pierce each cookie three times, going all the way through to the cookie sheet.
  5. Bake cookies in a 350 degrees oven for 14 to 16 minutes or until bottom just starts to brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks; cool.
  6. For Vanilla Icing: In a small mixing bowl, stir together powdered sugar, the 1/2 teaspoon vanilla, 1 tablespoon instant tea mix and cardamom. Stir in enough milk, 1 teaspoon at a time, to make an icing of drizzling consistency.
  7. Drizzle the Vanilla Icing over cookies in a zigzag pattern. Sprinkle with coarse decorating sugar and garnish with sliced almonds. Let stand until set.
  8. To store, layer undrizzled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw, if frozen. Drizzle with Vanilla Icing as above.

Nutrition Facts

(Glazed Chai-Almond Shortbread Cookies)

Servings Per Recipe 32, Cobalamin (Vit. B12) (µg) 0, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 14, sat. fat (g) 4, Folate (µg) 16, Monounsaturated fat (g) 2, calcium (mg) 20, sugar (g) 7, sodium (mg) 57, iron (mg) 1, Potassium (mg) 26, cal. (kcal) 120, vit. A (IU) 194, vit. C (mg) 0, pro. (g) 1, fiber (g) 0, Polyunsaturated fat (g) 0, Thiamin (mg) 0, Fat, total (g) 7, Riboflavin (mg) 0, Trans fatty acid (g) 0, chol. (mg) 15, Niacin (mg) 1

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