I am not sure whether it’s the delicate taste or the melt-in-your-mouth texture of shortbread cookies that made me fall in love with them when I was a little kid. They’re a holiday staple in my house; we probably make at least 10 batches every year as they’re great for gifting. This year I decided to shake things up a little and added some chai-inspired spices to my favourite quick shortbread recipe. What a hit! I’ll be making dozens more as the quality control officer (my husband) plowed through most of the first batch in record time.
Preheat oven to 350F.
Put all ingredients in a large mixing bowl.
Whip together with a stand or hand-held electric mixer until the batter is smooth and fluffy (almost like really stiff whipped cream). This should take no more than 2 minutes.
Drop from a small cookie scoop or two teaspoons onto a parchment-lined cookie sheet. You can leave them mounded or gently press them flat with your fingertips.
Bake 8 minutes or just until they are barely beginning to turn golden around the edges.
Makes 3 dozen cookies.