Best Spiced Shortbread Recipes

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CHAI-SPICED SHORTBREAD COOKIES



Chai-Spiced Shortbread Cookies image

These cookies are based on a shortbread recipe, but spiced to taste like a chai tea latte. Don't try to make a substitution for the cardamom - it's essential to the chai taste. Masala chai varies widely by region, brand, and store, so you can play with the spices to get closer to your favorite chai.

Provided by Leiland

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 40m

Yield 48

Number Of Ingredients 12

2 tablespoons loose-leaf tea, or more to taste
1 ½ teaspoons ground cardamom
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 cup butter
½ cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Grind tea into a fine powder using a spice grinder. Mix in cardamom, cinnamon, ginger, nutmeg, cloves, salt, and pepper.
  • Beat butter, sugar, and vanilla extract in a bowl using an electric mixer until creamy. Add the spiced tea mixture and mix thoroughly. Fold in flour, 1/2 cup at a time, until a stiff dough forms.
  • Transfer dough to a lightly floured surface and roll out to 1/4-inch thickness. Cut into 2-inch pieces with a cookie cutter or knife. Arrange cookies on baking sheets.
  • Bake in the preheated oven until edges begin to brown slightly, about 20 minutes.

Nutrition Facts : Calories 61.9 calories, Carbohydrate 6.2 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 2.4 g, Sodium 33.5 mg, Sugar 2.1 g

SPICED SHORTBREAD COOKIES



Spiced Shortbread Cookies image

Yummy spiced cookies perfect for the holiday season.

Provided by Rylee

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 40m

Yield 12

Number Of Ingredients 6

2 ½ cups all-purpose flour
6 tablespoons white sugar
1 teaspoon ground cinnamon
1 ½ teaspoons ground nutmeg
¼ teaspoon ground cloves
2 cups softened butter

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  • Combine flour, sugar, cinnamon, nutmeg, and cloves in a bowl. Cut in butter until the mixture resembles small crumbs. Pack the crumbs into a ball, then knead by hand until smooth.
  • Lightly flour a work surface. Roll dough out into a thick disc, 1/4- to 1/2-inch thick. Cut out desired shapes using a cookie cutter. Place cookies on the prepared baking sheet. Gather scraps together, roll out, and repeat.
  • Bake cookies in the preheated oven until edges are lightly browned, about 20 minutes.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 26.5 g, Cholesterol 81.3 mg, Fat 31.1 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 19.6 g, Sodium 218.6 mg, Sugar 6.4 g

SPICED PECAN SHORTBREAD



Spiced Pecan Shortbread image

Melt-in-your-mouth shortbread made with brown sugar and pecans. An absolutely wonderful recipe, and EASY too!

Provided by SILVERLOTUS

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 30m

Yield 16

Number Of Ingredients 8

2 cups all-purpose flour
½ cup packed dark brown sugar
1 teaspoon pumpkin pie spice
½ teaspoon ground cloves
¼ teaspoon baking powder
1 cup butter, softened
½ cup chopped pecans
3 tablespoons confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together the flour, brown sugar, pumpkin pie spice, cloves, and baking powder. Mix in the butter using a fork until well blended. The dough will be flaky and separated. Stir in the pecans, and press into an 8 inch square pan.
  • Bake for 25 minutes in the preheated oven, or until lightly browned on the top. Cut into squares while still warm, but do not remove from the pan. Allow to cool, then dust with confectioners' sugar.

Nutrition Facts : Calories 216.9 calories, Carbohydrate 20.8 g, Cholesterol 30.5 mg, Fat 14.4 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 7.6 g, Sodium 89.8 mg, Sugar 8.3 g

SPICED PECAN DATE SHORTBREAD BARS



Spiced Pecan Date Shortbread Bars image

Cardamom, allspice, clove and nutmeg are the culprits in these flavorful bars, along with molasses and orange zest.

Provided by David Tanis

Categories     snack, cookies and bars, dessert

Time 1h

Yield 18 bars

Number Of Ingredients 18

2 cups/310 grams all-purpose flour
1 cup/227 grams unsalted butter (2 sticks), chilled, cut in 1-inch chunks
1/2 cup/50 grams confectioners' sugar
1/2 teaspoon kosher salt
4 tablespoons/56 grams unsalted butter, melted
2 eggs, beaten
1/4 cup/60 milliliters molasses
1/4 cup/60 milliliters golden syrup or organic corn syrup
1/2 teaspoon cardamom
1/4 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt
1 teaspoon orange zest
1 tablespoon dark rum
1/2 teaspoon vanilla extract
4 ounces/113 grams chopped dates (about 1 cup)
8 ounces/227 grams pecan halves or pieces (about 2 cups)

Steps:

  • Heat oven to 350 degrees.
  • Make the shortbread crust: Pulse flour, butter, confectioners' sugar and salt in a food processor until mixture looks like wet sand. (Alternatively, work the mixture with fingertips or a pastry cutter.)
  • Press shortbread mixture into the bottom of a 9-by-9-inch square cake pan in an even layer. Bake crust for 20 minutes, until very lightly browned. Remove from oven and cool.
  • Meanwhile, make the filling: In a medium saucepan, whisk together melted butter, eggs, molasses, golden syrup, cardamom, allspice, clove, nutmeg, salt, orange zest, rum and vanilla extract. Cook, stirring, over medium heat until mixture thickens slightly, about 5 minutes. Stir in dates.
  • Pour filling over prebaked crust, then sprinkle pecans over filling. Bake for 30 minutes, or until filling is no longer jiggly and seems set.
  • Remove from oven and cool on a rack for 15 minutes. Run a knife around the edge of pan to loosen cake, then invert pan over a cutting board to remove. Invert again and cool completely before cutting into bars approximately 1 1/2 by 3 inches.

Nutrition Facts : @context http, Calories 334, UnsaturatedFat 11 grams, Carbohydrate 34 grams, Fat 21 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 119 milligrams, Sugar 15 grams, TransFat 1 gram

CHAI-SPICED SHORTBREAD COOKIES



Chai-Spiced Shortbread Cookies image

Number Of Ingredients 11

1 cup butter, softened
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
1 tablespoon cinnamon
1 1/4 teaspoons ground ginger
1 teaspoon fennel seeds
1/2 teaspoon ground cardamom
1 bag leaves from English Breakfast tea bag
1 cup white chocolate chips

Steps:

  • Preheat oven to 350°. Beat butter, sugar, salt, and vanilla in a large bowl with a mixer until smooth. In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom, and tea. Add to butter mixture and beat on low speed until blended. Stir in chocolate chips
  • Line 2 baking sheets with parchment paper. Set 1-tbsp. balls of dough 1 in. apart on sheets and flatten slightly with a floured glass.
  • Bake until cookies are light golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking. Transfer to racks to cool.

SAVORY SPICED SHORTBREAD BITES



Savory Spiced Shortbread Bites image

These tasty little cocktail nibbles are irresistible with a nice glass of sherry by a winter fire, and everyone simply loves them. I wish I could remember where I found this! Possibly *Gourmet* magazine, years ago? No clue. They are more spicy than sweet, but the hint of sugar is just enough. I like to make lots of these to keep around for unexpected holiday guests...they keep a long time in a cookie tin.

Provided by La Dilettante

Categories     Savory

Time 30m

Yield 30 pieces, 30 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter, softened
2 tablespoons sugar
1 cup all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons paprika
2 1/2 teaspoons coarse salt
1 1/4 teaspoons cayenne pepper
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
2 tablespoons ice water

Steps:

  • Beat butter with sugar until fluffy. Blend all seasonings well with flour, and add all to the butter mixture. Mix with until just combined.
  • On a lightly floured surface, knead about 8 times with hands, until dough comes together. Add ice water as needed if dough is too crumbly. Divide dough into 4 equal pieces. On a sheet of wax paper, roll each piece of dough into a 3/4"-thick log. Sprinkle lightly with a dusting of cayenne, or a mix of all the above spices if you like.
  • Wrap each log in wax paper and freeze for about 20 minutes, until fairly firm.
  • Slice about 1/2" thick and bake for 15 minutes at 350.
  • (The logs can be frozen a week or more ahead of time, but you will want to let them soften a bit before slicing, to prevent crumbling.).

Nutrition Facts : Calories 48.5, Fat 3.2, SaturatedFat 2, Cholesterol 8.1, Sodium 194.6, Carbohydrate 4.6, Fiber 0.2, Sugar 0.9, Protein 0.6

MEXICAN SPICED SHORTBREAD COOKIES



MEXICAN SPICED SHORTBREAD COOKIES image

Categories     Cookies     Chocolate

Yield 24 cookies

Number Of Ingredients 20

6.75 ounces all-purpose flour (about 1 1/2 cups)
1/3 cup unsweetened cocoa
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon chipotle chile powder
1/8 teaspoon ancho chile powder
1/2 cup unsalted butter, softened
1/2 cup canola oil
3/4 cup powdered sugar
Icing:
2 tablespoons unsalted butter
1/2 cup packed light brown sugar
1/2 cup 1% low-fat milk $
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
Nuts:
1 teaspoon light brown sugar
1 teaspoon sea salt
1 teaspoon unsalted butter, softened
36 small pecan halves

Steps:

  • 1. Preheat oven to 325°. 2. To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 4 ingredients (through ancho chile powder) in a bowl; stir with a whisk. 3. Place 1/2 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add oil; beat 3 minutes or until well blended. Gradually add 3/4 cup powdered sugar; beat well. Add flour mixture; beat at low speed until well blended. Cover and chill 30 minutes. 4. Shape dough into 36 balls. Place 2 inches apart on an ungreased baking sheet. Flatten cookies to 1/4 inch thickness. Bake at 325° for 20 minutes. Cool 1 minute on baking sheet. Remove from baking sheet to a wire rack; cool completely. 5. To prepare icing, melt 2 tablespoons butter in a large saucepan over medium heat. Add 1/2 cup brown sugar and milk; cook 1 minute or until sugar dissolves, stirring constantly. Bring to a boil; reduce heat, and simmer 3 minutes or until slightly thickened, stirring occasionally. Remove from heat; cool to room temperature. Add powdered sugar and vanilla, stirring with a whisk until smooth. 6. To prepare nuts, combine 1 teaspoon brown sugar, sea salt, and 1 teaspoon butter in a medium bowl. Arrange pecans on a baking sheet. Bake at 325° for 10 minutes or until toasted. Add hot pecans to butter mixture, tossing well to coat. Cool. 7. Spread 1 teaspoon icing over each cookie; top each with 1 pecan half.

SPICED PUMPKIN SHORTBREAD



Spiced Pumpkin Shortbread image

Easy to make and perfect for Halloween! I used gel food colouring but liquid should be fine-you just may not need any milk

Provided by VetBakes

Time 45m

Yield Serves 14

Number Of Ingredients 9

100g butter, chilled
75g caster sugar
175g plain flour
1tsp cinnamon
1/2tsp nutmeg
1/2tsp mixed spice
Orange food colouring
Whole cloves
2tsp milk (optional)

Steps:

  • Preheat the oven to 160degrees/140fan Grease a large baking sheet
  • Mix together the flour, sugar and spices Rub in the butter until the mixture resembles breadcrumbs
  • Add a dollop of food colouring and knead the mixture until it forms a dough, add a little milk if needed. At this stage add more food colouring to reach your desired colour
  • Take a heaped teaspoon of dough and roll it into a ball, Mark vertical lines in the side of the ball to form a pumpkin shape, go quite deep to prevent the lines fading out while cooling.
  • Place a clove into the top of each ball and place it onto the tray. Continue until all the dough has been used up
  • Bake for around 35minutes or until the biscuits are firm and the bases have darkened, if baked too little they will be raw in the middle!
  • Leave to cool before enjoying!

BROWN SUGAR SPICED SHORTBREAD



Brown Sugar Spiced Shortbread image

A yummy, melt-in-your mouth, cinnamon spiced spin on the traditional Scottish cookies.

Provided by SURFCITYGIRL

Categories     World Cuisine Recipes     European     UK and Ireland     Scottish

Time 45m

Yield 16

Number Of Ingredients 5

1 ¼ cups all-purpose flour
3 tablespoons brown sugar
1 tablespoon white sugar
½ teaspoon ground cinnamon
½ cup butter

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • In a medium bowl, stir together the flour, brown sugar, white sugar and cinnamon. Cut in the butter until the mixture is like fine crumbs. Pack the crumbs into a ball, then knead by hand until smooth. On a lightly floured surface, roll the dough out into an 8 inch circle. Place the circle on a baking sheet, and slice into 16 wedges. Leave the circle intact.
  • Bake for 25 minutes in the preheated oven, or until the center has set. Cut the circle into wedges again while it is still warm, and transfer to a wire rack to cool.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 10.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 41.8 mg, Sugar 3.3 g

AUTUMN-SPICED PUMPKIN SHORTBREAD



Autumn-Spiced Pumpkin Shortbread image

How to make Autumn-Spiced Pumpkin Shortbread

Provided by @MakeItYours

Number Of Ingredients 8

1 1/4 cups
1/2 cup
1 1/2 teaspoons
1/2 teaspoon
3/4 cup (1 1/2 sticks)
2/3 cup
1/3 to 1/2 cup
2 teaspoons

Steps:

  • PREHEAT oven to 300° F. Spray bottom of 9-inch fluted tart pan with removable bottom with nonstick cooking spray.COMBINE flour, cornstarch, pumpkin pie spice and salt in small bowl.BEAT butter and powdered sugar in large mixer bowl until creamy. Beat in pumpkin until combined. Add flour mixture and mix until just incorporated. Spread dough into prepared pan; smooth top.BAKE for 80 minutes or until firm and golden brown. Immediately sprinkle top with sparkling sugar. Cool for about 10 minutes; remove side from pan. Use long, serrated knife to cut into wedges. Serve warm with ice cream.

SPICED SHORTBREAD



Spiced Shortbread image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Make Classic Shortbread dough, beating 1 1/2 teaspoons ground cinnamon and 1/2 teaspoon ground cardamom with the butter. Pat into a 1/4-inch-thick square on parchment paper, then cut into 1-inch squares and chill 30 minutes. Sprinkle with cinnamon-sugar and bake 12 to 15 minutes at 375 degrees.

SPICED SHORTBREAD



SPICED SHORTBREAD image

Categories     Cookies     Christmas

Yield 4 dozen

Number Of Ingredients 7

2 cups flour
1 tsp. ground cardamom
1 tsp. ground ginger
1/2 tsp. cinnamon
1 cup butter
3/4 cup packed brown sugar
1 tsp. grated lemon zest

Steps:

  • Line cookie sheets with parchment. In a small bowl combine flour and spices and set aside. In a large bowl cream butter with an electric mixer until light; add brown sugar and beat until fluffy. Beat in zest and flour mixture in thirds. Chill for 20 minutes. Roll out the dough between 2 sheet of waxed paper if necessary to 1/4" thick and cut into shapes. Bake at 350 degrees for 12-14 minutes or until just beginning to brown at edges. Cool on sheets for 2 minutes then transfer to racks to cool. Keep for 2 weeks or up to 3 months in freezer.

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