Chai Shortbread

The combination of cardamom, cinnamon, cloves and black pepper gives this cookie a taste reminiscent of Indian spiced tea. The fine texture of powdered sugar helps them retain the characteristic crunch of shortbread cookies.
Lightly pour the flour into dry measuring cups; smooth with a knife. Combine the flour and the next 5 ingredients (with the addition of pepper), mixing well with a whisk. Put the sugar and butter in a medium bowl; beat with a mixer on medium speed until light and fluffy. Gradually add the flour mixture to the butter mixture, beating on low speed until smooth (the mixture becomes crumbly). Drizzle the dough with 1 tablespoon of ice water; stir with a fork. Divide the dough in half. Shape the dough into 2 blocks (6 inches long); wrap each block with plastic wrap. Refrigerate for 1 hour or until very firm.Preheat the oven to 375 degrees.Unwrap the dough bars. Carefully cut each bar into 18 slices using a serrated knife. Place the dough circles 2 inches apart on baking sheets lined with parchment paper. Bake at 375 degrees for 10 minutes. Cool on baking sheets for 5 minutes. Remove the cookies from the pan; cool completely on wire racks.