10 Tbsp unsalted butter, softened
1/4 cup powdered sugar
1 1/2 Tbsp clover honey
1/4 tsp salt
1/3 cups cornstarch
1 1/4 cups all-purpose flour
1/2 tsp vanilla extract
1/4 tsp of the following chai spices: cloves, cinnamon, anise seed, nutmeg, cardamom
Beat butter, powdered sugar, vanilla, honey, salt, and spices until well blended.
In a separate bowl, mix flour and cornstarch, and gradually sift into the previous mixture while stirring.
Lightly knead the dough until blended and smooth. If using a baking pan or mold, form a smooth layer and pierce the dough with a fork. Bake at 300 degrees. I used silicone cupcake baking cups and baked them for 25 minutes. For a baking pan or mold, bake 45-50 minutes. The shortbread will be ready when the edges are pale gold.
Allow the shortbread to cool and remove from bakeware. If desired, sprinkle sugar on top.