Chai Spiced Almond Cookies Food

CHAI-SPICED ALMOND COOKIES

Steps:

• Preheat oven to 350°F. Using electric mixer, beat butter, 1/3 cup sugar, both extracts, spices, and salt in medium bowl. Beat in flour, then stir in almonds.
• Using hands, roll dough into tablespoon-size balls. Place on large baking sheet, spacing apart. Bake until pale golden, about 25 minutes. Cool on sheet 5 minutes. Place remaining sugar in large bowl. Working in batches, gently coat hot cookies in sugar. Cool cookies on rack. Roll again in sugar and serve.

CHAI-SPICED SHORTBREAD COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Grind tea into a fine powder using a spice grinder. Mix in cardamom, cinnamon, ginger, nutmeg, cloves, salt, and pepper.
• Beat butter, sugar, and vanilla extract in a bowl using an electric mixer until creamy. Add the spiced tea mixture and mix thoroughly. Fold in flour, 1/2 cup at a time, until a stiff dough forms.
• Transfer dough to a lightly floured surface and roll out to 1/4-inch thickness. Cut into 2-inch pieces with a cookie cutter or knife. Arrange cookies on baking sheets.
• Bake in the preheated oven until edges begin to brown slightly, about 20 minutes.

CHAI TEA COOKIES

Steps:

• Combine flour, white sugar, powdered sugar, tea mix, and salt in a food processor or small chopper. Pulse until tea is pulverized and distributed throughout the dry ingredients. Mix in cinnamon, ginger, cardamom, allspice, and cloves. Add butter and vanilla extract. Pulse together just until a rough dough is formed.
• Scrape out dough onto a piece of wax or parchment paper. Form dough into an 8-inch log. Cover with paper and roll the log until smooth. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper or silicone baking mat.
• Use a sharp knife to slice the chilled log of dough into 1/3-inch-thick pieces. Place on the baking sheets.
• Bake in the preheated oven until edges are just beginning to brown, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.

CHAI-SPICE COOKIES -- GLUTEN-FREE OR REGULAR

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.

CHAI SPICED ALMOND CELEBRATION COOKIES (COOKIE MIX)

Steps:

• Heat oven to 350°F
• In large bowl, stir together cookie mix, almonds, allspice, cardamom and cinnamon.
• Stir in butter, vanilla and almond extract until soft dough forms.
• Shape level tablespoonfuls of dough into balls.
• On ungreased cookie sheets, place balls 2 inches apart.
• Bake 12 to 14 minutes or until set.
• Cool 5 minutes; remove from cookie sheets to cooling rack.
• Place powdered sugar in shallow bowl.
• Gently roll warm cookies in powdered sugar to coat all sides; place on cooling rack.
• Cool completely, about 15 minutes.
• Roll in sugar again.

CHAI-SPICED ALMOND CELEBRATION COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir together cookie mix, almonds, allspice, cardamom and cinnamon. Stir in butter, vanilla and almond extract until soft dough forms.
• Shape level tablespoonfuls of dough into balls. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 12 to 14 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling rack.
• Place powdered sugar in shallow bowl. Gently roll warm cookies in powdered sugar to coat all sides; place on cooling rack. Cool completely, about 15 minutes. Roll in sugar again.