Warm chai spices wrapped in shortbread with a hint of crisp lime. Comforting and exciting at the same time. Who could ask for more?
- ½ cups brown sugar
- 2 sticks Butter without salt
- 1 tbsp Lime zest
- 1 teaspoon Vanilla
- 4 bags (Individual portion) Chai Tea
- 2 cups All purpose flour
- ½ teaspoon Salt
- FOR THE GLAZE:
- 1 cup Granulated sugar
- ¼ whole Lime, Juice
- 2 teaspoons melted coconut oil
Beat together the brown sugar, butter, lime zest and vanilla using a pastry blender.
Cut the tea bags open and grind them using a mortar and pestle or a spice grinder if there are larger pieces. Add to butter mixture.
Add flour and salt. Continue to mix with a pastry blender until the mixture begins to form a dough that you can press together with your hands. Make sure all the ingredients are fully combined (no large chunks of anything, dry crumbly bits of flour, etc.) and start pressing together into a single mass. Place on a board lined with plastic wrap and roll into a log shape with your hands. Wrap tightly in plastic wrap and place in the refrigerator for one hour.
Preheat the oven to 325ºF.
After removing the log from the refrigerator, roll the dough a little (as if it were a rolling pin) to smooth the outside of the log. Cut into 1/4 inch rounds and place on a parchment lined cookie sheet. Bake for 25 minutes or until edges are golden brown. Place on a wire rack to cool.
To make the glaze, in a small bowl, whisk together powdered sugar, lime juice and melted coconut oil. This will be on the thicker side. You want it to have enough stickiness to stay on the cookie, but a little dripping is fine. Add water by the teaspoon if it seems too thick.
Once the cookies have cooled, spoon about 1 teaspoon of the frosting over each cookie, smoothing with the back of the spoon. The icing will set quickly. Garnish with a pinch of lime zest if desired. Enjoy!