This is our classic shortbread recipe, but instead of cutting the cookies out, we press the dough into a baking dish and cut them into thick, buttery shortbread fingers. The chai flavoring is warm and cozy and it’s perfect served alongside a warm cup of coffee or tea 💫

3/4 pound (3 sticks) of unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla extract
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cardamom
½ tsp. ground allspice
¼ tsp. ground cloves
¼ tsp. ground nutmeg
3 1/2 cups flour
1/4 teaspoon kosher salt
1 Tablespoon of cold water

Preheat the oven to 350 degrees

Beat the butter and sugar together until well combined. Add the vanilla and whisk to combine. Add all spices and incorporate into butter sugar mixture.

In a separate bowl sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough comes together. Slowly drizzle in the cold water while the mixer is going. Continue to mix until the dough comes together in a ball- this takes a few minutes.

Line an 8-inch baking dish with parchment paper. Press the dough evenly into the baking dish- using parchment paper to press down the dough helps it become even.
Poke holes all over the dough with a fork or skewer.

Place baking dish in the refrigerator for 30 minutes before popping in the oven if you can.

Bake for 30 minutes, until the edges begin to brown. Cool, and slice into rectangles.