Chai Spice Pistachio Shortbread Cookies

• Dough
• 1 1/4 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1/4 cup pistachios, finely chopped
• Glaze + Topping
• 1 cup powdered sugar
• 1 1/2 teaspoons vanilla
• 4 teaspoons milk (plus a little more if needed)
• 3 tablespoons pistachios, finely chopped

1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
2. In a small bowl, mix spices together. Reserve 1/4 tsp of spice mixture for glaze.
3. In a separate bowl, mix together flour, salt. Add in unreserved spice mixture.
4. In a large bowl, cream together butter, sugar, and vanilla. Add in flour mixture and beat until ingredients are just combined. (Dough will still be crumbly.) Stir in 1/4 cup pistachios. With your hands, continue mixing and press dough together until it forms a ball.
5. Divide dough in half. Transfer one half to lightly floured surface and press (or gently roll) into 1/4" thick rectangle. Cut with round (or other shape) cookie cutter and use a knife or spatula to place cookies about 1" apart on prepared cookie sheet. Repeat with other half of dough.
6. Bake 10 minutes, or until lightly browned on edges. Cool 2-3 minutes on cookie sheets and then carefully transfer to cooling rack.
7. Mix together powdered sugar, vanilla, reserved 1/4 tsp spice mixture and milk, adding a little more milk if necessary to get desired consistency (thick but spreadable).
8. When cookies are cool, spread a thin layer of glaze on about half the cookie. Cover that half with chopped pistachios. Let stand until glaze/pistachios are set.

dough, ground ginger, ground cinnamon, ground cloves, ground cardamom, flour, salt, unsalted butter, sugar, vanilla, pistachios, topping, powdered sugar, vanilla, milk, pistachios

Taken from food52.com/recipes/40010-chai-spice-pistachio-shortbread-cookies (may not work)