I’ve always loved the taste of chai tea, and decided to incorporate it into one of my recipes. Everyone who samples my shortbread can’t believe how delicious it is. I hope you feel the same!
—PAULA MARCHESI LENHARTSVILLE, PA
PREP: 35 MIN. + CHILLING • BAKE: 15 MIN./BATCH + COOLING • MAKES: 4 DOZEN
1 3/4 cups all-purpose flour
1/2 cup sugar
1/3 cup cornstarch
1/4 cup vanilla chai tea latte mix
1 cup cold butter, cubed
1/2 teaspoon vanilla extract
3/4 cup finely chopped almonds
1/3 cup miniature semisweet chocolate chips
4 ounces semisweet chocolate, melted
1. Place flour, sugar, cornstarch and latte mix in a food processor; pulse until blended. Add butter and vanilla; pulse until butter is the size of peas. Add almonds and chocolate chips; pulse until mixture is blended.
2. Transfer to a lightly floured surface; knead until dough forms a ball. Divide dough into six portions; wrap each in plastic wrap. Refrigerate at least 30 minutes or until firm enough to roll.
3. Preheat oven to 375°. On a lightly floured surface, roll each portion of dough into a 5-in. circle. Cut into eight wedges. Place 2 in. apart on ungreased baking sheets.
4. Bake 15-18 minutes or until edges begin to brown. Cool 1 minute before removing from pans to wire racks. Drizzle with melted chocolate; let stand until set. Store in airtight containers.