CHAI-SPICE COOKIES -- GLUTEN-FREE OR REGULAR
Fragrant with the classic flavors of chai tea, these buttery, crumbly cookies are perfect for dunking in a cup of tea or coffee. From Whole Foods Market website, you can make these gluten-free as well, using blanched almond flour or a gluten-free all-purpose flour mix.
Provided by kitty.rock
Categories Dessert
Time 30m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Beat butter with granulated sugar and vanilla in a medium bowl until well blended. Stir in flour, spices and salt until just combined.
- Scoop and roll dough into small teaspoon-sized balls and place about an inch apart on parchment paper-lined baking sheets. Bake until lightly golden, 15 to 20 minutes.
- Cool on the sheet for 5 minutes. Roll warm cookies in powdered sugar and let cool completely on a rack.
- Store in an airtight container.
- NOTE: if using a gluten-free flour, please follow your package directions for adding xanthum gum.
Nutrition Facts : Calories 61.3, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 20.1, Carbohydrate 8, Fiber 0.2, Sugar 4.6, Protein 0.5
CHAI-SPICE SUGAR COOKIES(ATK)
The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies. **These cookies are better the next day. It takes a day for the spice flavor to really shine.
Provided by Coppercloud
Categories Dessert
Time 26m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 17
Steps:
- 1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
- 2. Combine 1 1/2 cups sugar, cinnamon, ginger, cardamom, cloves, and black pepper in large bowl; add cream cheese. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine. (Some small lumps of cream cheese will remain but will smooth out later.) Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogenous dough forms.
- 3. Divide dough into 24 equal pieces about 2 tablespoons each. Using hands, roll dough into balls. Working in batches, roll balls in sugar to coat and set on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops of cookies evenly with 4 teaspoons remaining sugar (2 teaspoons per tray), discarding any remaining sugar.
- 4. Bake, one tray at a time, until edges are set and beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets for 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
CHEWY COCONUT-LIME SUGAR COOKIES(ATK)
The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.
Provided by Coppercloud
Categories Dessert
Time 26m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, coconut, baking soda, baking powder, and salt. Set aside.
- Combine 1 1/2 cups of sugar, the lime zest, and cream cheese in a large bowl. Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet. Whisk in the oil then the egg, milk and lime juice. Mix until smooth. Use a rubber spatula to fold the dry ingredients into the wet, until a soft dough comes together.
- Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Sprinkle the tops of the cookies with the remaining sugar in the pie plate, using about 2 teaspoons per sheet of cookies.
- Bake the cookies, 1 tray at a time, for about 11-13 minutes, or until the edges are set and beginning to brown. The tops will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.
Nutrition Facts : Calories 164.7, Fat 7.7, SaturatedFat 3.4, Cholesterol 18.1, Sodium 106.5, Carbohydrate 22.6, Fiber 0.4, Sugar 13.4, Protein 1.7
CHAI SPICE GIRLS
Move over gingerbread boys - make room for sugar and spice and all things nice. Just two bags of chai tea plus two teaspoons pumpkin pie spice and molasses flavor an old time favorite. From the Ft. Worth Star-Telegram food section.
Provided by True Texas
Categories Dessert
Time 27m
Yield 18-20 cookies
Number Of Ingredients 7
Steps:
- Remove tea bag contents (3 teaspoons); discard bags. In medium bowl combine tea, flour and pumpkin pie spice; set aside.
- In large mixing bowl beat butter on medium to high 30 seconds. Add sugar; beat until light and fluffy.
- Beat in egg yolks and molasses. Beat as much of the flour mixture as you can; stir in remaining flour. Divide dough in half. Cover and refrigerate 3 hours or until easy to handle.
- Prehead oven to 350 degrees. Grease cookie sheets or line with parchment paper. On lightly floured surface, roll half the dough at a time to 1/4-inch thickness. Cut dough with 4-inch gingerbread girl cutters.
- Bake 12 minutes or until edges are lightly browned. Cool on cookie sheets 2 minutes. Transfer to rack to cook completely. Decorate with powdered sugar icing.
- Icing:.
- In medium bowl combine 1 - 1/2 cups powdered sugar, 1/2 teaspoons vanilla and 4 teaspoons milk. Stir in additional milk, 1 teaspoons at at time, until it's of piping consistency.
- To Store:
- Layer cookies between wax paper in covered airtight container. Store at room temperature up to 3 days or freeze up to 3 months. (if they last, that is).
Nutrition Facts : Calories 267, Fat 16, SaturatedFat 9.9, Cholesterol 61.6, Sodium 111.1, Carbohydrate 28.9, Fiber 0.6, Sugar 12.4, Protein 2.6
THICK AND CHEWY DOUBLE CHOCOLATE COOKIES(ATK)
To melt the chocolate in a microwave, heat at 50 percent power for 2 minutes, stir, then continue heating at 50 percent power for 1 more minute. If not completely melted, heat an additional 30 to 45 seconds at 50 percent power. Semisweet chocolate chips may be added for a bigger chocolate punch; if used, they will slightly increase the yield on the cookies. We recommend using a spring-loaded ice cream scoop to scoop the dough. Resist the urge to bake the cookies longer than indicated; they may appear under-baked at first but will firm up as they cool.
Provided by Coppercloud
Categories Drop Cookies
Time 53m
Yield 41 cookies, 41 serving(s)
Number Of Ingredients 12
Steps:
- 1. Sift together flour, cocoa, baking powder and salt into medium bowl, set aside.
- 2. Melt chocolate in a medium heat-proof bowl set over pan of almost simmer water, stirring once or twice, until smooth. Remove from heat. Or melt in microwave: heat at 50% power for 2 minutes, stir, then heat another minute at 50% power. If it is not completely melted, continue heating, for 30 second increments at 50%, stirring after each time, until smooth. Be very careful not to burn it! Beat eggs and vanilla lightly in a small bowl with a fork, sprinkle coffee powder over, and stir to dissolve.
- 3. In the bowl of a standing mixer fitted with the paddle attachment, beat butter at medium speed until smooth and creamy, about 5 seconds. Beat in sugars to combine, about 45 seconds, mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds. Add chocolate in steady stream and beat until combined, about 40 seconds. Scrape bottom and sides of bowl with a rubber spatula. With mixer at low speed, add dry ingredients and mix until just combined. Then mix in chocolate chips -- do not over beat! Cover bowl with plastic wrap and let stand at room temperature until consistency is scoop-able and fudge-like, about 30 minutes.
- 4. Meanwhile, adjust oven racks to upper-middle and lower-middle positions, and preheat to 350 degrees F. Line two baking sheets with parchment paper. Leaving about 1 1/2 inches between balls, scoop dough onto cookie sheets using an ice-cream scoop. The balls should be about the size of golf balls.
- 5. Bake, reversing position of baking sheets halfway through baking (from top to bottom and front to back) until edges of cookies have just begun to set, but centers are still very soft, about 10 minutes. The cookies will look like they are not done, but don't bake them any longer than this -- they will firm up as they cool.
- 6. Cool cookies on baking sheets for about 10 minutes. If using parchment, then carefully slide the parchment with cookies onto wire racks, and let cool to room temperature.
Nutrition Facts : Calories 193.3, Fat 11.9, SaturatedFat 7.1, Cholesterol 25.6, Sodium 59.6, Carbohydrate 24.3, Fiber 2.9, Sugar 14.9, Protein 3.3
VANILLA BEAN SPICE SUGAR COOKIES
Make and share this Vanilla Bean Spice Sugar Cookies recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 25m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Cut vanilla bean in half lengthwise.
- Carefully scrape out seeds, using a small sharp knife.
- Set seeds aside.
- Beat butter in a large mixing bowl at medium speed of an electric mixer until creamy.
- Gradually add vanilla sugar and vanilla bean seeds, beating until light and fluffy.
- Add egg and vanilla extract, mixing well.
- Combine flour,spices and salt,gradually add to butter mixture, beating until smooth.
- Divide dough into four.
- Wrap each in plastic wrap, and chill 1 hour.
- Roll each dough to 1/4" thickness on a lightly floured surface.
- Cut with 3" and 4" your favorite cookie cutters.
- Place on lightly greased cookie sheets.
- Bake at 350° for 8 to 10 minutes or until edges of cookies are lightly browned.
- Cool 1 minute on cookie sheets; remove to wire racks, and cool completely.
- Combine 1/2 cup white chocolate morsels and 1 tablespoon shortening in a 1-cup glass measure.
- Melt morsels according to package directions.
- Place cookies on a wire rack over wax paper.
- Pour or spread white chocolate mixture over each cookie, tilting cookie to coat completely.
- Sprinkle cookies with sparkling sugar.
- Let stand until frosting hardens.
- Repeat procedure with remaining white morsels, shortening, and sugar until all cookies are decorated.
Nutrition Facts : Calories 115.6, Fat 7.1, SaturatedFat 4.3, Cholesterol 17.4, Sodium 54, Carbohydrate 11.6, Fiber 0.2, Sugar 5.6, Protein 1.6
SPICE SUGAR COOKIES
I got this way back before I was married in a Good Housekeeping magazine. Been making them ever since! By the way, as Sharlene-W pointed out, I was actually married in a church, not in a magazine...
Provided by puppitypup
Categories Dessert
Time 30m
Yield 2 dozen cookies, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Cream shortening and sugars, then add egg and vanilla and mix well.
- Sift together dry ingredients, then add them to the creamed mixture.
- Fold in the walnuts.
- Roll into 1" balls and roll balls in granulated sugar.
- Bake 10-12 minutes.
Nutrition Facts : Calories 112.6, Fat 6.2, SaturatedFat 1.3, Cholesterol 8.8, Sodium 79.6, Carbohydrate 13.6, Fiber 0.4, Sugar 8.7, Protein 1.2
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