Vanilla-Chai Icebox Shortbread Cookies
Courtesy of Wisconsin Milk Marketing Board 36 Servings • 15 Min. Prep Time • 12 Min. Cook Time • 2 Hrs. Chill Time| Ingredients |
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| 2 1/3 c. flour |
| 2 tsp. pumpkin pie spice |
| 2 tsp. ground ginger |
| 1/2 tsp. ground allspice |
| 1/2 tsp. ground cardamon |
| 1 c. (2 sticks) unsalted butter, softened |
| 1 c. granulated sugar |
| 3 Tbsp. honey |
| 1/4 tsp. salt |
| 2 large egg yolks |
| 1 medium vanilla bean |
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| Icing: |
| 1 c. confectioners' sugar, sifted |
| 2 tsp. pure vanilla extract |
| more vanilla been seed scraping, if desired |
| 1 Tbsp. water |
Directions:
1. In a large bowl, sift or whisk together flour, pumpkin pie spice, ginger, allspice and cardamom. Set aside.
2. Combine butter, sugar, honey and salt in a bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add the egg yolks, one at a time, and beat until smooth.
3. Using a small knife, split the vanilla bean lengthwise in half. Scrape the seeds from both sides of the pod with the tip of the knife and add them to the butter-sugar mixture. Beat to combine.
4. Add in flour-spice mixture, 1 c. at a time, blending until fully incorporated.
5. Divide the dough in half and transfer each half to a sheet of wax paper. Using the wax paper, shape into a 12" log, rectangle or square. Chill logs at least 2 hrs. or overnight.
6. Preheat oven to 350ºF with an oven rack in the middle. Line two baking sheets with parchment paper.
7. With a sharp knife, cut logs into 1/8"-thick slices and arrange 1/2" apart on baking sheets. Bake until lightly browned around edges, about 10 to 12 min. Transfer to racks to cool.
8. In a small bowl, whisk together icing ingredients until smooth and transfer to a sealable plastic bag. Cut an 1/8" opening in one corner of bag. Arrange cookies as close together as possible on sheets of wax paper and drizzle icing decoratively across the tops.
