Welcome to our second Food Bloggers’ Valentine’s Cookie Event, raising funds in support of Cookies for Kids’ Cancer! Once again, I am honored to be a #helpingcookie in the company of some wonderfully generous food bloggers who have not only made donations to the organization but are sharing delicious recipes created just for this event. We are excited to share our treats ~ I’ve made Chai Latte Shortbread Hearts! ~ along with important information about the fight against pediatric cancer ~ and how you can help too.
Visit Cookies for Kids’ Cancer to learn all about this phenomenal organization celebrating their 10th anniversary. Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I felt it was really important to get involved.
To support Cookies for Kids’ Cancer, our goal was to raise at least $3000. Our three sponsoring companies: Dixie Crystals, Mediavine and OXO each pledged to match our donations raised through this campaign up to $3000 – which would “matchically” bring our total amount raised to $12,000. The exciting news is that, thanks to fantastic support from the start, we have surpassed our goal, and we are all so excited! The important work of Cookies for Kid’s Cancer continues, and every donation makes a difference. Donate here. and help us make an even bigger impact!
You’ll learn so much on the “C4KC” website, including that you can raise funds by holding a bake sale in your area. Wouldn’t it be great to have some fabulous new recipes that would make your bake sale ~ and your Valentine’s Day ~ extra-special? Your wish is my command!
Chai Latte Shortbread Hearts are buttery, melt-in-your-mouth cookies with hints of warm cardamom, cinnamon, ginger and cloves paired perfectly with rich coffee. Sprinklings of fragrant Chai Spiced Sugar wrap them up in another spicy hug. They’re irresistible! (And if you don’t like coffee, no worries – use vanilla extract instead and you’ll have a lovely spiced cookie that’s just divine!)
Not only did OXO and Dixie Crystals generously match our donations up to $3,000, they also sent us wonderful things to help us create our recipes. OXO’s Good Grips commercial grade nonstick half-sheet pan and cooling rack (both with extra large handles), along with their 2 cup measuring cup (with an angled surface that lets you read the measurements from above) and Dixie Crystals 2 lb. bags of Extra Fine Granulated Sugar made baking even more fun. And Dixie Crystals Silicone Baking Mats are my absolute favorite candy-making accessory – brittle and toffee just lift right off, like magic!
Shortbread is delightfully uncomplicated to make. Just a few ingredients (butter, sugar, flour, a bit of spice and flavoring) whisked together, pressed into a pan and baked…voila!…sweets for the sweet. I’ve come up with lots of variations on my favorite recipe over the years. I have to say that I’m loving this new one, and I think you will too!
Key to the flavor is Chai Spiced Sugar. You’re going to think, “Wow, this recipe makes a big batch…” – trust me, you’re going to want all of it! Dixie Crystals’ 2 lb. bag was the exact amount of sugar the recipe calls for (good to know for future batches!). The combination of spices is divine. If you’ve never used cardamom before, it’s very fragrant and floral, so start with the smaller amount in the recipe and then add more if you’d like a stronger flavor profile.
Once the shortbread is baked, I let it cool for about 20 minutes, then used a heart-shaped cookie cutter to cut. You can also roll the dough into a log, chill and slice; or pat into a disc, chill, roll out and cut. I even found a heart shaped tube that you can chill the dough in, then slice and bake. Honestly, I really love just pressing it into the pan and going from there ~ easy peasy!
Save those scraps – you can cut little square and triangle cookies. You don’t want any of this deliciousness going to waste!
Here’s an important tip: make the shortbread at least 2 days ahead. Shortbread gets better with age (making it perfect for getting a head start on holiday baking and for sending to friends and family) – and I found after a couple of days, the stronger coffee flavor had mellowed and melded with the delicate chai spices for a lovely balance.
Do give this shortbread a try ~ I think you – and whomever you share it with – will be glad you did.
And for a special treat ~ I’ve got two of those fabulous OXO Cooling Racks to give away! That’s right, two randomly picked lucky bakers will each receive one cooling rack to enjoy. For a chance to win, leave a comment below by Sunday, February 18th at 6PM (PT) and tell me what cookies or treats you’ll be baking for Valentine’s Day. (Entries from the Continental US only, please.)
Thank you so much for joining us for our Valentine Cookie Event! Remember, you can host your own bake sale or Donate here. to support Cookies for Kids’ Cancer in their efforts. We’re thrilled to have surpassed our goal, but it can’t be overstated: the important work continues, and every donation helps!
A very special thanks to our fearless leader, Julie of The Little Kitchen for her dedication and patience wrangling this big group of enthusiastic bloggers together! From my heart to yours, happy baking, Happy Valentine’s Day, and enjoy, y’all!
- Chai Spiced Sugar
- adapted from recipe in Taste of the South Southern Christmas 2014
- 4 cups sugar (1 – 2 lb. bag Dixie Crystals Granulated Sugar is the perfect amount!)
- 2-3 teaspoons ground cardamom; it’s a very strongly scented and floral spice so start with the lesser amount and add more if you like
- 3 teaspoons ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon ground white pepper
- 1 tsp. vanilla powder
- Chai Latte Shortbread
- 1 lb. (4sticks) sweet butter, room temperature
- 1 cup granulated sugar
- ½ tsp. table salt
- 1 Tbsp. Chai Spice Blend (note: this is a different mixture than the Chai Spiced Sugar you're going to sprinkle on top); it's only the spices with no sugar. I use McCormick brand)
- 1-2 tsp. coffee extract, depending on how strong you like the coffee flavor; you can substitute 2 tsp. vanilla extract for Chai-Spiced Shortbread if you prefer
- 4 cups all-purpose flour
- Make the Chai Spiced Sugar:
- In a medium bowl, or zip-top bag combine sugar, cardamom, cinnamon, ginger, cloves, pepper, and vanilla powder.
- Cover or seal bag.
- Transfer sugar mixture to airtight containers, such as glass jars.
- The flavor improves over time, and the mixture will keep for at least 6 months.
- Make the Chai Latte Shortbread:
- Preheat oven to 325F. You’ll need an 11” x 15” jellyroll pan or 12” x 18” half-sheet pan.
- Whisk butter until smooth.
- Add sugar and whisk until light and fluffy.
- Stir in coffee extract, Chai spice, salt and flour.
- Press evenly into pan and prick top with a fork.
- Sprinkle with Chai Spiced Sugar.
- If using an 11” x 15” jellyroll pan, bake approximately 40 minutes; if using a 12” x 18” ½ sheet pan, bake approximately 25 minutes, until firm and just starting to color.
- Remove from oven and immediately sprinkle again with the Chai Spiced Sugar.
- Cool 20 minutes, then cut into shapes with cookie cutters, or use a knife to cut squares or bars.
- Cool completely and store in an airtight container.
- Makes 48 squares (see notes).
Be sure to check out all the amazing recipes from the #helpingcookies bloggers!
Yellow Heart-Shaped Rainbow Funfetti Cookies from Julie of The Little Kitchen
Peanut Butter Cookie Cake from Julie of Julie Blanner
Cherry Coconut Macaroons from Miranda of Cookie Dough and Oven Mitt
Brownie Cookies from Mel of Mel’s Kitchen Cafe
No-Bake Chocolate Candy Cookies from Debi of Life Currents
Double Dark Chocolate Chery Black Forest Cookies from Jamie of Southern Revivals
White Chocolate Valentine Madeleine Cookies from Marlynn of Urban Bliss Life
Pillowy Soft Sugar Cookies from Stephie of Stephie Cooks
Steak with Peppercorn Sauce from Sonja of Ginger & Toasted Sesame
Creamy Beet Risotto from Rachel of Copper & Verdigris
Valentine’s Day Chocolate Sugar Cookies from Denise of Chez Us
Red Velvet Donuts from Gwynn of Swirls of Flavor
S’mores Brown Butter Panbanging Cookies from Marybeth of babysavers
Gluten-Free Chocolate Kiss Cookies from Audrey of Mama Knows Gluten Free
Gluten-Free Red Velvet Crinkle Cookies from Brianna of Flippin’ Delicious
Rose Meringue Cookies from Kirsten of Comfortably Domestic
Raspberry Chipotle Chicken Curry from Shashi of Savory Spin
Double Chocolate Meringue Cookies from Dee of Meatloaf and Melodrama
White Chocolate Raspberry Smoothie from Sarah of Sarah Cooks the Books
Cream Wafer Cookies from Kelly of Live Laugh Rowe
White Chocolate and Raspberry Cookies from Wanda of My Sweet Zepol
Raspberry Fudge Cookies from Jessica of A Kitchen Addiction
Raspberry Cookies from Courtney of Know Your Produce
Syltkakor Raspberry Jam Cookies from Megan of Stetted
No-Bake Chocolate Tart from Rachel of Rachel Cooks
Heart-Shaped Chocolate Chip Cookies from Angela of About a Mom
Mexican Hot Chocolate Cookies from Lisa of TasteCookSip
Soft and Sweet Sugar Cookie Bars from Carlee of Cooking With Carlee
Strawberry and Cream Cookies from Ashley of A Cup of Charming
Cherry Cream Cheese Cookies from Lisa of Blogghetti
Galete Waffle Cookies from Shaina of Food for My Family
Almond Shortbread Cookies from Denise of addicted 2 recipes
Easy Strawberry Fudge from Chrysa of Thrifty Jinxy
Valentine’s Day Mug Hug Cookies from Aimee of Southern From Scratch
Doughnut Sandwich Cookies from Bree of Baked Bree
Chocolate Nutella Cookies from Melissa of Modern Honey
Easy Crinkle Cookies from Amy of The Nifty Foodie
Chocolate Sugar Cookies from Becca of The Salted Cookie
Love Cake from Sara of Confectionary Tales
Meringue Cookies from Sara of My Imperfect Kitchen
Rose White Hot Chocolate from Susannah of Feast + West
Gluten Free Lavendar Shortbread Cookies from Carolann of Apron Warrior
Fruit Filled Chocolate Waffle Cones from Nicole of For the Love of Food
Chocolate and Vanilla Sweetheart Cookies from Sheila of Life, Love, and Good Food
Raspberry Chocolate Thumbprint Cookies from Nancy of The Bitter Side of Sweet
Chai Spiced Snickerdoodle Cookies from Ashley of Big Flavors from a Tiny Kitchen
Heart Happy Valentine Cookie Chocolate Cheesecake from TammyJo of The Chocolate Cult
Persian rice cookies from Caroline of Caroline’s Cooking
Chocolate Dipped Espresso Shortbread Cookies from Julianne of Beyond Frosting
Fudgy Chocolate Sixlets Cookies from Barbara of Barbara Bakes