That's right. These "Chai-spiced shortbread cookies" called for 1 cup of the chips (to simulate vanilla soy milk which is used in some chai teas?). They are darn good without the white chocolate and the butter is sin enough.
1 C. butter softened, 1/4 C. agave nectar, 1/2 t. salt, 1 t. vanilla extract, 2 C. healthy flour, 1 T. cinnamon, 1 1/4 t. ground ginger, 1 t. ground fennel seeds, 1/2 t. ground cardamom, leaves from 1 Lipton "English Breakfast" or other orange pekoe tea bag
Preheat oven to 350F. Beat butter, agave, salt, vanilla in a large bowl with a mixer until smooth. In another bowl stir together flour, cinnamon, ginger, fennel, cardamom, tea leaves. Add to butter mixture and beat on low speed until blended.
Line 2 baking sheets with parchment paper. Set 1-tablespoon balls of dough 1 inch apart on sheets and flatten slightly with a floured glass.
Bake until cookies are light golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking. Transfer to racks to cool.
Makes 40-45
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