Chai Spice Cookies
The amount of cardamom in this recipe may seem like a lot, but it's balanced by the other spices. Make sure the spices you use are fresh and fragrant.
PREP:4 hours 45 minutes
- 1 cup Unsalted Butter, Softened
- 1/2 cup Light Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 1 1/2 teaspoon Ground Cardamom
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Ground Cloves
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Nutmeg
- 1/8 teaspoon Ground Black Pepper
Beat with an electric mixer until blended:
Light Brown Sugar
Add and mix until completely incorporated:
Whisk together and add:
All Purpose Flour
Mix just until all ingredients are well blended; do not overmix. Chill dough for 3 to 4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark, Ltd. cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Cut decorative patterns in the cookies if desired. Using a pastry brush, brush each cookie lightly with water, then sprinkle with the cinnamon sugar mixture. Bake 10 to 12 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. If desired, glaze with Tea Glaze (recipe below): Hold each cookie by its edges and dip it upside down in the glaze, then let the excess run off and place the cookie right side up on a wire rack that has been set over a cookie sheet. Let dry.
You can use any kind of spiced tea for this glaze, such as chai or cinnamon tea. Let a teabag steep in a small cup of hot water for at least 10 minutes, so the flavor is nice and strong. The recipe makes a little more glaze than needed for one batch of cookies, but the excess makes it easier to dip the cookies in the glaze.
Whisk together 4 tablespoons melted unsalted butter, 2 cups confectioners' sugar, 1/4 cup strong brewed spice tea (hot), and a pinch salt in a large shallow bowl. Glaze should be runny. If necessary, rewarm to liquefy before glazing cookies.
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