Our first sweet treat for October: Vanilla Chai Shortbread Cookies! Hints of cardamom, cinnamon, and clove folded into buttery, flaky shortbread, served with a cup of hot tea for an extra cozy autumn treat.

Two months ago, I began a late-night quest to record a list of ideas for October. Among them were dishes filled with mushrooms, spices, and herbs. Slow cooked, inspired by movies and Halloweens of years passed. By the time I'd finished, I had more recipes than days in the month. And the list continued to grow, spilling into November and December.

It seemed like I had somehow planned out three months in one night. Yet, the one recipe I've posted so far didn't even come from that list. Straight from by brain, briefly into abstract notes, then into the kitchen. Sometimes it's just what inspires, and I run with it. Too many tabs open in my head, huh?

This post, however, was my first leap into the start of October planning. My first taste of the month to come. Buttery, simple shortbread infused with fragrant Vanilla Chai flavors. Made in the food processor, easily cut into discs, with a few celestial shapes thrown in for fun.

There's no doubt in my mind that I'll have to pick which recipes will make it into the rounds this October. But be sure that some personal cooking is happening behind the scenes.

*This recipe is based on one of my all-time favorite shortbread recipes for Earl Grey Shortbread from Claire Robinson on Food Network.

Vanilla Chai Shortbread Cookies

Ingredients

• 2 cups all-purpose flour

• ¾ cup white sugar

• 1 cup cubed unsalted butter (2 sticks), at room temperature

• ½ teaspoon vanilla extract

• 1 tablespoons chai leaves from teabag

• 1 pinch salt

Method

1. In a food processor, combine the flour, salt, and chai. Pulse a few times until the chai is speckled evenly throughout the flour.

   Add the butter, vanilla extract, and sugar to the food processor, and pulse until the dough starts to come together.

   Note: If you do not have a food processor, you can follow the same steps by using a standard mixing bowl, and incorporating the butter into the dough with your hands. However, you'll need to break up the tea leaves before incorporating them into the dough.

2. Divide the mixture roughly in half, and pour out the dough onto two pieces of plastic wrap. Shape the dough into 2 logs, about 2 inches wide, and seal with plastic wraps. Refrigerate for 30 minutes.

3. Preheat the oven to 375℉.

   Slice the logs of dough into 1/4 inch discs, and lay on a lined baking sheet. Bake for 12-15 minutes, until the shortbread begins to brown around the edges. Let cool for 15 minutes to let the cookies fully set.

   Note: These shortbread cookies are done once they are golden brown around the edges, and should not be fully browned on top.