Short and Sweet: Chai-Spiced Shortbread Cutout Cookies

Every year, I like to make a lightly-spiced shortbread cookie, cut into seasonal shapes for holiday gifting—and eating! In previous years, I've used cinnamon, cardamom, or ground ginger for the main flavoring. This year, I decided to make a thoroughly warming, comforting, chai-spiced version. These cookies are rich, delicious, and will last several weeks stored in an airtight container in a cool, dry place. Sprinkling the tops of the cookies with a little granulated sugar before baking allows them to twinkle in the light, and provides a little burst of crunch and sweetness as well. These are perfect for the holidays, or any day when you need a special treat!

Chai-Spiced Shortbread Cutout Cookies

Ingredients:
1 cup butter, softened
1/2 cup confectioner's sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
2 cups all-purpose flour
2 teaspoons chai spice mix (or see notes below)
2 Tablespoons (or so) granulated sugar, for sprinkling (optional)

In a small bowl, stir together flour, salt, and chai spice mix. In a large bowl, cream butter and sugar together until light and fluffy. Stir in vanilla, then blend in flour mixture until smooth. Divide dough in two and wrap each half tightly in plastic wrap, flattening into discs as you go. Chill dough for several hours, or overnight.

When ready to make cookies, remove one disc of dough from the fridge about 30 minutes beforehand, line baking sheets with foil or parchment paper, and preheat oven to 350 degrees Fahrenheit.

Unwrap and roll dough out on a lightly floured surface with a rolling pin (lightly flour the rolling pin and the dough as well). Roll out evenly to about 1/8" thick, then cut using shapes of your choice with cookie cutters dipped in flour. Transfer cutouts onto prepared sheets an inch or so apart, and sprinkle lightly with granulated sugar, if using. Bake for about 8-10 minutes, or until cookies are lightly golden around the edges (cookies will puff up during baking, but settle back down when close to being done). Re-roll scraps, flouring as needed, and keep cutting shapes until the dough is completely used. Repeat with the other disc of dough.

Notes: This recipe will yield about 4 dozen cookies when using two-inch cutters. If you don't like chai spice, use whatever spice mix you enjoy, like pumpkin or apple pie spice. Before starting, I like to scoop out some plain flour into a small dish for my "bench" flour, sprinkling where needed and for dusting the cookie cutters. I don't have a pastry board or any other special equipment, so I simply roll my dough out on a piece of wax or parchment paper. This actually makes it very easy to rotate the dough when rolling to achieve an even thickness!

>o<

Dazed and Infused: Herb-Infused Sugar and Salt

I sadly don't have an indoor rosemary plant, so during the Winter months I need to buy fresh rosemary if I want to use it. But the other week, after doing just that, I found myself with a surfeit of the fragrant stuff. I wanted to save it, store it, make it last forever!!! And then I had a scathingly brilliant idea: just like that vanilla sugar I keep going on about, I would make its savory counterpart—ROSEMARY INFUSED SALT. I was feeling exceptionally unique and amazing for quite a few seconds, but a quick Internet search revealed that it had been done, pinned, tweeted, posted, and pretty much plastered all over the place.

My bubble was somewhat deflated but not altogether burst, so I carried on and mixed my ingredients, using the proportions that seemed to be most common on the web. And while I was at it, I thought back to that vanilla sugar, and made a batch of rosemary sugar just for fun:

Things started smelling like a Christmas tree farm after breaking apart all those rosemary sprigs, but I was pleased to be making the most of my purchase. I've been dutifully shaking the jars vigorously each day since then, to ensure the contents don't clump and to keep the rosemary evenly distributed. I definitely plan to start using them soon (in place of regular salt and sugar) wherever a touch of rosemary would go nicely!

Notes: I used roughly 1/4 cup rosemary sprigs to 2 cups kosher salt, and about 2 Tablespoons rosemary sprigs to 1 cup granulated sugar. I used very clean Mason jars with a larger capacity than required to ensure I had enough room to shake them thoroughly. I store the salt and sugar in a cool dark cabinet, right alongside the vanilla sugar.

>o<

Handmade Gift Roundup: Make Something for Mom!

In addition to serving up some of the brunch ideas here, there's still time to make a handmade gift (or two!) for Mother's Day. Choose something that suits her taste, something she would use and enjoy - she'll appreciate the effort, and you'll have had a little fun in the process!

Handmade Notecards: These come together more quickly than you might think, and the variations are endless. The craft stores have beautiful papers available, so you're sure to find something in exactly Mom's style.

Homemade Body Scrub: Just a few ingredients make for a spa-like indulgence. You can customize the scrub using Mom's favorite herbs and citrus. Don't be afraid to make this in advance - this scrub becomes even more aromatic over time.

Handstitched Coasters: What does Mom do when she needs to put down her drink? She finds a coaster, of course! Use the instructions from the holiday coasters to create these in any theme she would like, and make several so she can use them throughout the house.

Herb and Spice Mixes/Seasoned Salt: If Mom likes to cook and bake, a few of these mixes might be just the gift for her. Tuck them into a basket with some other goodies - and don't forget to include her favorite bottle of wine :-)

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Well-Seasoned: Homemade Seasoned Salt

I had an idea to make my own seasoned salt, only a simpler version of what you might find pre-made at the store. I didn't want to use a flotilla of ingredients, either, but just a few well-chosen ones that would make an intensely savory, all-purpose seasoning. I scoured recipes online, paying close attention to the main ingredients in each, as well as the proportions used. I narrowed my selections down, and created this version:

Seasoned Salt

Ingredients:
1 part kosher salt
1/2 part celery seed
1/4 part sweet paprika
1/4 part dried thyme

Stir all ingredients together. Store in an airtight container or glass jar with a tight-fitting lid.

Notes: This really IS intensely savory, and pairs well with naturally sweet foods, like root vegetables and pork. Of course, it's great with chicken and fish, too! As with my other mixes, this makes a great host/hostess gift on its own, or as part of a gift basket with other foodie items. If you like other flavors in your seasoned salt, use this as a base and create your own personalized blend by adding your favorite herbs and spices.

>o<

Sugar and Spice: Homemade Spiced Hot Cocoa Mix

Although I alluded to homemade hot cocoa mix during the holidays, I never actually provided a recipe. Yikes! But since the days are still cold, and the nights perfect for snuggling by the fire, it's still a great time to have this on hand. I experimented with a couple of flavors back in December, but this Spiced Hot Cocoa was my personal favorite. The spices are warming, the cocoa not too sweet, and all of it together is very comforting. As a bonus, the mix takes only minutes to make—last-minute Valentine's gift, anyone? So, without further ado, here it is!

Spiced Hot Cocoa Mix

Ingredients:
1 cup unsweetened cocoa
1/2 cup vanilla sugar (regular sugar is fine)
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves

Mix all ingredients together until combined; store in an airtight container.

For each serving, combine 2 Tablespoons mix with 1 cup milk of your choice in a small saucepan. Whisk over medium heat until smooth and hot. Top with whipped cream and a few shavings of chocolate, if desired.

Note: This cocoa mix is adapted from this wonderful recipe—how easy is that?

>o<

Spice It Up: Three Herb and Spice Mixes for Giving

I love making homemade or handmade gifts for friends and family, especially during the holidays. It's even better if the gifts are useful in some way—and what could be more useful than food? Here are three herb/spice mixes that just need to be stirred together and spooned into jars. Attach a label to each, and they're ready to go :-)

A little something for you!

Scarborough Fair Herb Mix: Combine equal parts dried parsley, sage, rosemary and (you guessed it) thyme. Particularly good with poultry, fish, and root vegetables.

Game Night Spice Mix: Combine equal parts ground ginger, allspice, cinnamon and black pepper. Use to season dark meats like duck, bison, and venison. Add a few pinches to creamy sauces, soups and stews, dark leafy greens, or custard-based dishes like quiches and baked omelets.

Chai Spice Mix: Combine two parts ground ginger, one part ground cinnamon, a half part ground cardamom and a quarter part ground cloves. Add a teaspoon or so to the dry ingredients of baked goods like muffins, cakes, and cookies, or sprinkle on Greek yogurt with a drizzle of honey.

Notes: Any (or all) of these would work particularly well as a host/hostess gift, stocking-stuffer, or included in a basket of goodies for your favorite foodie. I like to use (or reuse) 3-4 oz. jars with tight-fitting lids, and include ideas for how to use the mix right on the label. Even though these are a lot of fun to give away, be sure to save some for yourself as well!

>o<