The Great Food Blogger Cookie Swap is here! It’s the most wonderful time of the year, when food bloggers connect over cookies in celebration of all things scrumptious and in support of Cookies for Kids’ Cancer. I was so pleased to participate this year and receive dozens of delicious cookies from a few great bloggers and bakers.
In the beginning it took some time before I decided on Vanilla Chai Shortbread, a twist on a Canadian Living recipe. I wanted something that would withstand the cross-country trip, but was also in season and not overdone. So there I was baking tea shortbread. It took 3 batches to perfect: The first batch I clearly did not read the recipe [NOTE: Grinding the tea leaves is CRITICAL], the second batch the leaves were ground, but still weren’t as fine as I’d have liked, so for the third batch I took it one step further and sifted the ground black tea leaves for an extra fine texture. In the end all the cookies found happy homes in hungry tummies, while the third and best batch made its way around the country.
I have to send a big thanks and shout out to those who baked for me: The Bacon Eating Jewish Vegetarian, Allison, who sent over her original recipe Cinna-doodles, which
are were amazing! Jessica, of Portuguese Girl Cooks, spread the love with her sweet and salty World Peace Cookies, in both Chocolate Chip and Double Chocolate.
Find out more on next year’s The Great Food Blogger Cookie Swap, here.
- 3/4 Cup Butter
- 1/3 Cup Sugar
- 1/2 tsp. Vanilla
- 1 1/2 tsp. Black Tea Leaves, ground & sifted
- 1/4 tsp. Ground Ginger
- Pinch of each Ground Cloves and Cardamom
- 1 1/2 Cups Flour
- 1 Tbsp. Cornstarch
- 1/4 tsp. Salt
- Prep time: 45 minutes
- Cook time: 16 minutes
- Servings: 2 Dozen
- Difficulty: easy
1. In a large bowl, beat together butter, sugar, vanilla, black tea leaves, ginger, cloves, and cardamom.
2. Stir in flour, cornstarch, and salt. Knead until smooth.
3. Between lightly floured waxed paper, roll out dough to a 1/4" thick sheet and using a cookie cutter, cut out shapes, re-rolling scraps.
4. Place cut outs 1" apart on a parchment lined cookie sheet and chill until firm, about 30 minutes.
5. Bake in a 325 degree oven for roughly 16 minutes, or until firm and golden.