Love Chai Tea? Then You’ll Love These Cookies
If you love the various blended spices in chai teas and lattes, you love these somewhat biscotti, somewhat shortbread, crescents.
The recipe makes about 2 dozen crescent shaped cookies. Prepare dough in advance.
Cookies:
This isn't the right picture - I will upload a new pic shortly.
- 1/2 cup butter, at room temperature
- 3 tbsp. sugar
- 1 cup flour, plus extra for rolling dough
- 1 teaspoon vanilla extract
- pinch of salt
- 1/2 cup toasted pecans or walnuts, finely chopped
Chai spice blend:
- 1/4 tsp. ground cloves
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground ginger
- 1/4 tsp. ground white pepper
- 1/2 tsp. ground cinnamon
- 2/3 cup superfine sugar
Directions
- In a food processor combine butter, sugar, flour, vanilla extract and salt. Pulse until all ingredients are combined.
and pTransfer dough to a large bowl and stir in chopped nuts. Cover with plastic wrap and refrigerate at least 4 hours or overnight. - Remove dough from refrigerator and soften 20 to 30 minutes. Form dough into 1-inch balls.
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- In a small bowl, whisk together cloves, cardamom, ginger, white pepper, cinnamon and superfine sugar and set aside.
- On a lightly floured surface, roll dough balls until dough is shaped into finger-size shapes. Bend shapes into crescents, place on baking sheets, bake for 10 minutes or until golden brown on bottom.
- Transfer to a wire rack and cool cookies for 5 minutes. While cookies are still warm, carefully dip cookies in chai spice blend and transfer to a wire rack to cool completely.
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