As soon as I read the ingredient list for the chai-spiced shortbread cookies by Anissa Shea published in Sunset magazine I knew I would bake them. I also knew my son would want a cookie so I did not include the English Breakfast leaves. The resulting batch of nine* cookies are delicious. Malty, spicy, buttery. I will eat a few with tea tomorrow.
* I halved the recipe because I did not have two cups of butter nor did I have fennel seeds.