chai tea cookies

Name: Chai Tea Cookies
Prep time: 1 h 20 min
Cook time: 10 min
Yield: 24
Cuisine: Indian
Ingredients: 1 cup(s) all-purpose flour; 1/4 cup(s) sugar; 1/4 cup(s) powdered sugar; 1 tablespoon(s) chai tea mix, from chai tea bags; 1/2 teaspoon(s) ground cardamom, optional; 1/2 teaspoon(s) ground cinnamon, optional; 1/4 teaspoon(s) salt; 1/2 teaspoon(s) vanilla; 1/2 cup(s) unsalted butter

Photo and recipe from: http://www.thekitchn.com

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

This lovely recipe and photo is from: http://www.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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yield 24 serving(s)

prep time 1 Hr 20 Min

cook time 10 Min

method Bake

Ingredients For chai tea cookies

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

How To Make chai tea cookies

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.
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