Vanilla-Chai Icebox Shortbread Cookies

Vanilla-Chai Icebox Shortbread Cookies (Adapted from Wisconsin Milk Marketing Board)

For the dough

2 1/3 cups all-purpose flour
2 teaspoons pumpkin pie spice (*see main post for the blend we use)
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
1/2 teaspoon salt
16 tablespoons unsalted butter, softened
1 cup granulated sugar
3 tablespoons honey
2 large egg yolks
1 vanilla bean

For the drizzle

1/2 vanilla bean
1 cup confectioner's sugar, sifted
2 teaspoon vanilla
1 tablespoon milk or water

To prepare the dough

In a medium bowl, whisk together flour, pumpkin pie spice, ginger, allspice, cardamom and salt.

In a large mixing bowl, beat together butter and sugar until creamy. Beat in honey. Mix in egg yolks, one at a time, mixing until combined after each.

Split vanilla bean and use the tip of a small knife to scrape out the seeds from both sides and add it to the mixing bowl. Mix until the seeds are distributed. Add dry ingredients and mix just until combined.

Evenly divide dough into two pieces. Form each piece into a 12" long rectangle or square on a piece of parchment paper or plastic wrap. Wrap well and place into the refrigerator to chill until very firm, at least 2 hours.

Preheat oven to 350 degrees.

Remove one piece of dough from the refrigerator and unwrap. Slice dough into pieces that are somewhere between 1/8" to 1/4" thickness and arrange them onto parchment-lined baking sheets. Place into the oven and bake, rotating sheets halfway through, until lightly browned around the edges, about 9 to 12 minutes. Remove and transfer cookies to a wire rack to cool completely. Repeat process with remaining piece of dough.

To prepare the drizzle

Split the halved vanilla bean and use the tip of a small knife to scrape out the seeds - place seeds into a small bowl and add confectioners' sugar, vanilla and milk. Whisk until smooth and combined - drizzle over cooled cookies.

Makes about 5 to 6 dozen cookies.

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