If you are looking for a recipe for buttery cookies which is low on the sweetness but hits you with a delicate aroma of fragrant spices, look no further! Here’s presenting my latest favorite – Spiced Shortbread Cookie. One bite, and I was in love! The hint of warm spices tantalized the taste buds and added layers of flavor to the buttery shortbread cookies!

It was the perfect cookie for the 7 yo to dunk in his milk and eat. The two of us would each eat one with our evening cuppas!

Preheat oven to 325 F. Line 2 cookie sheets with parchment paper and set aside.

Whisk together the dry ingredients – all purpose flour, brown sugar, salt, ground ginger, ground allspice, cinnamon powder and ground black pepper. Transfer the flour mixt to a food processor along with the cut-up cubes of chilled butter and give it a few pulses till it resembles a crumbly mixture. Take the crumbly mixture out of the food processor and onto a lightly floured surface and knead it into a ball of dough.
Pat it into roughly a eight inch circle about 1/4 inch in thickness. Now take a fork and poke holes on the surface. Use your fingers or a spoon to crimp the edges and using a sharp knife and cut into 8 equal wedges

Let it chill in the fridge for 20 minutes and arrange on the prepped cookie sheets.

Bake for 18-20 minutes till the edges turn golden brown. Take the cookies out of the oven and while it is still warm, once again cut along the previously cut lines carefully and separate out the cookies a little.

Let the cookies cool for sometime and once they are cool enough to be handled, transfer them to a cooling rack. Let the cookies cool down completely before serving. 

Store in airtight container.