Chai Tea Cookies

Annacia *

By
@Annacia

This lovely recipe and photo is from: thekitchn.com. Another truly lovely site that I recommend you visit. When I came upon it I just had to try the recipe right away and couldn't have been more pleased. I used the extra cardamom and cinnamon and I'm glad that I did because thy are delicious. The cookies are flaky crisp and have that great mouth feel. My chai of choice is: Twinings brand Ultra Spice.

Note. I might add that I left the dough log in the freezer for a hour which accounts for the 1 hr 20 min prep time.


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Rating:

Serves:

24

Prep:

1 Hr 20 Min

Cook:

10 Min

Method:

Bake

Ingredients

1 c
all-purpose flour
1/4 c
sugar
1/4 c
powdered sugar
1 Tbsp
chai tea mix, from chai tea bags
1/2 tsp
ground cardamom, optional
1/2 tsp
ground cinnamon, optional
1/4 tsp
salt
1/2 tsp
vanilla
1/2 c
unsalted butter

Directions Step-By-Step

1
In a food processor or small chopper, pulse the flour, sugar, powdered sugar, tea mix, and salt until the tea is pulverized and distributed throughout the dry ingredients.

If desired, add the cardamom and cinnamon as well, which will give a more pronounced chai spice flavor to the cookies.
2
Add the vanilla and butter. Pulse together just until a rough dough is formed. Scrape the dough out of the chopper and form into a log 8 to 9-inches long on a piece of wax or parchment paper.

Wrap the paper around and roll the log smooth. Freeze the dough, or chill for at least 30 minutes.
3
To bake, preheat the oven to 375°F and line a baking sheet with parchment or a Silpat. Use a sharp knife to slice the chilled or frozen log of dough into 1/3-inch-thick pieces.

Place on the baking sheet and bake until the edges are just beginning to brown, 10 to 12 minutes.
4
Let cool on sheets for 5 minutes, then transfer to wire racks. Store cooled cookies in an airtight container.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Indian
Dietary Needs: Vegetarian, Soy Free