Tonight was the cookie exchange at the Jamestown Merc.  It was nice to meet new people and enjoy some very good cookies.

Maddy and I baked all morning.

Chocolate crinkle cookies have been featured on many of the blogs I enjoy reading so we decided to make those along with my gingerbread cookies.  I had also found a recipe for Earl Grey Shortbread cookies.  These sounded good but I did not have any Earl Grey.  I did have some very good chai tea bags so I decided to make chai tea shortbread cookies.  Maddy and I thought that the chocolate crinkle cookies would be the star but it turned out the chai tea cookies were by far the best cookies we made today.

These cookies were made by talented Jamestown folks.

Chai Tea Shortbread Cookies

These cookies are fabulous hot out of the oven.


  • 2 cups All Purpose Flour
  • 2 tablespoons loose Chai Tea leaves
  • 1/2 teaspoon salt
  • 3/4 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (2 sticks) butter, room temperature


Preheat oven to 375 degrees F.

In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners’ sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.

Slice the log into 1/3-inch thick disks. Place on parchment lined baking sheets, 2 inches apart. Bake until the edges are just brown, about 12 minutes.