Rhythms of the Heart: Chai Shortbread Cookies

One of the things that warms my heart is baking for others. In the spirit of heart rhythms, I'd like to share a recipe that I contributed to the December Cookie Swap. Typically, I start with recipe bases; in this instance, I used a gluten-free shortbread cookie base and infused it with a blend of spices inspired by my friend Mahsa Chai. Additionally, I incorporated the classic combination of white chocolate and pistachio (enhanced with honey and spice-roasted pistachios).

Share these with your loved ones this February, and get imaginative with your flavor combinations. Another pairing I'm eager to experiment with is lemon with white chocolate and pistachio, or perhaps dark chocolate with orange. The possibilities are as boundless as your heart's capacity to dream.

Cookie Base

• 1 cup butter, room temperature

• 2 teaspoons vanilla extract

• 2/3 cup granulated sugar

• 2 teaspoons ground black the leaves

• 2 teaspoons pumpkin pie spice

• 2 teaspoons ground ginger

• 1/2 teaspoon allspice

• 1/2 teaspoon cardamom 

• 1/2 teaspoon kosher salt

• 2 cups all purpose flour (GF 1:1 with Xantham Gum)

Cookie Topping

• white chocolate

• pistachios

Steps

1. Preheat your oven to 350°F. Grab a baking sheet, line it with parchment paper, and set it aside for now.

2. Combine the butter, granulated sugar, vanilla, tea, pumpkin spice, ginger, allspice, cardamom, and a pinch of kosher salt. Mix on medium speed for about 2 minutes. I used a hand mixer, but could could find another alternative.

3. Slowly add in the flour, mixing until everything just comes together. The key is to not overwork the butter and flour, especially if you’re using glutenous flour.

4. Take the dough out onto a lightly floured surface. Roll it out to about 1/3-inch thickness with a rolling pin. Then, grab a small (2-inch) round cookie cutter to shape your cookies. I’ve used cups before, but make sure you have a knife handy to be able to gently release the cookies.

5. Lay your cookies out on the prepared baking sheet, giving them about an inch of space between each one. These cookies won't spread much during baking.

6. Pop them into the oven for 8 to 10 minutes, or until they're just starting to turn golden around the edges. Once out of the oven, let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

7. Feeling fancy? Give your cookies a little extra flair by dipping them in melted white chocolate and sprinkling with pistachios.

A couple of notes for you:

• These cookies will keep well in an airtight container for up to 7 days.

• For ultimate freshness, you can freeze them in an airtight container for up to 30 days.

• Roasted Pistachios

Honey Roasted Pistachios Recipe:

• 1 cup pistachios

• 1 teaspoon grapeseed oil, coconut oil, or preferred oil

• 1/2 tablespoon honey

• 1 tsp spice blend - I used cinnamon, cayenne, chili powder

• Sea salt

Steps

1. Preheat your oven to 300 degrees. Line a shallow baking sheet with foil.

2. While your oven preheats, toss your pistachios with grapeseed oil. Then, add honey and stir until combined.

3. Roast for approximately 15 minutes, then allow them to cool.

4. Once cooled, sprinkle with a touch of sea salt and savor every bite!

Keywords: cookies and cups, shortbread recipe, shortbread cookies, cookie recipe, chai, christmas cookies