I have been really neglecting my blog and even missed {four.for.friday} on Friday. I meant to get to it, but I was way to busy preparing for the artist market, shopping, decorating and visiting friends. The weekend was a windwhirl, too. We went to the first holiday party of the season (thanks Nixon!) and had a great time. We even squeezed in the annual Cardiff Kringle Mingle, always so much fun to visit with our friends and neighbors.
The highlight of the weekend was participating (& shopping) at Karin Grow's Artist Market and the yummy cookies I baked to share at the show.
A huge THANK YOU to the lovely Karin, for hosting such a great show. And thank you to all you happy shoppers and friends. It was wonderful to chat with you all!
And here is the recipe for Chai Shortbread, from Sunset Magazine November 2011 issue. They were fantastic!
Chai Spiced Shortbread:
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 ground fennel seeds (I ground these & the cardamom is my cleaned coffee grinder)
1/2 teaspoon ground cardamom
Leaves from 1 English Breakfast tea bag
1 cup white chocolate chips
1 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.
2. 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.
3. Bake until cookies are light golden on undersides, 15 to 18 minutes.
enjoy!
I'm so glad you posted the cookie recipe! You just saved yourself endless bugging/nagging for it.
ReplyDeleteWhat a show eh? I'm still blown away by how many people came! Can't wait to do it again next year. Thank you so much for joining Greta.