Thandai Shortbread Cookies
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This recipe was curated for the Cultured Cup by Mia McCallum
Our second partnership with long-time customer and avid baker, Mia McCallum was at this Saturday's tasting. Mia and co-owner Kyle came up with the idea to celebrate tea cultures with a pairing of great loose-leaf tea and pastries inspired by the country's cuisine. Mia came up with recipes that represented India. These cookies are an homage to the Thandai, a popular spice drink in northern India for celebrations! Customers loved these paired with Darjeeling Margaret's Hope. If you prefer something a bit more bold, try them with Assam Margherita Estate or Raj Masala Chai.
ABOUT THIS RECIPE
Thandai is a wonderful blend of spices and nuts. I enjoy how the nuts add a
depth of flavor not usually found in the more familiar “chai” spices.
Customize your cookies by adjusting the spices and nuts to your palate.
These cookies look lovely and make a sophisticated addition to any
afternoon tea or Christmas cookie exchange.
THANDAI SHORTBREAD COOKIES
Yields: 4 dozen
Preparation: 30 minutes
Bake time: 12 - 15 minutes
Ingredients:
For the thandai powder:
- 1/3 cup almonds
- ¼ cup pistachios
- ¼ cup cashews
- ¼ cup poppy seeds
- 20 black peppercorns
- Seeds from 8 cardamom pods
- 1 cinnamon stick, crushed
- 6 cloves
- 2 star anise
- ½ tsp nutmeg
For the cookies:
- 1 ¼ cup butter, room temperature
- 1 cup sugar
- 1 tbs vanilla extract
- ½ tsp rose water
- 2 ¼ cup flour
- ½ cup + 2 tbs thandai powder
- ½ tsp salt
Frosting:
- ¼ cup powdered sugar
- 1 tsp whole milk
- 1 tsp corn syrup
- ¼ tsp vanilla
- ¼ tsp rose water
- Ground pistachios
Directions:
Prepare the thandai powder:
- In a small bowl mix spices together. In batches, add mixture to coffee/spice grinder until finally ground.
- Once all the ingredients are ground, toss powder to ensure even distribution.
- In a medium bowl, whisk together the flour, thandai powder, and salt. Set
aside. - In a separate large bowl, beat the butter, and sugar until cream, 3-4
minutes. - Beat in vanilla and rosewater.
- Gradually add the flour/thandai mixture. Beat until just combined. (Don’t over-mix.)
- Roll into two logs. Wrap in plastic wrap and let sit in refrigerator for 2-3
hours or up to 2 days. The longer you let it sit, the more the dough’s flavor
melds.
- Preheat oven to 350F. Line cookie sheets with parchment paper.
- Slice cookies from the log in ¼” thickness.
- Bake for 12 – 15 minutes until firm and with a bit of light brown on the edges.
- Let rest on pans for 5 minutes, then remove to cooling rack. Cookies are ready to frost once they are at room temperature.
- Mix ingredients until smooth.
- Lightly ice a portion of the top of the shortbread cookie and immediately sprinkle ground pistachios onto icing. This icing hardens, so the cookies are easy to store.
- Store in an airtight container in the refrigerator or freeze until ready to
Enjoy!
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The Cultured Cup
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