Chai Shortbread

• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1/8 teaspoon salt
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground cinnamon
• Dash of ground cloves
• Dash of freshly ground black pepper
• 3/4 cup powdered sugar
• 10 tablespoon butter, softened
• 1 tablespoon ice water

1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper), stirring well with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at low speed just until combined (mixture will appear crumbly). Sprinkle dough with 1 tablespoon ice water; toss with a fork. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.

2. Preheat oven to 375°.

3. Unwrap dough logs. Carefully cut each log into 18 slices using a serrated knife. Place dough circles 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.

VERDICT: Eh. Martha Stewart's Indian-Spiced Cashew-Lime Cookies are more work, but better. Toss.