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Chai cookies
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Ingredients | |
1 cup | butter, softened |
1/2 cup | white sugar |
1 large | egg |
1/2 teaspoon | vanilla extract |
1 & 1/2 cups all-purpose flour | |
1 teaspoon | ground cinnamon |
1 teaspoon | ground ginger |
3/4 teaspoon | ground cardamom |
1/2 teaspoon | ground all spice |
1/4 teaspoon | ground fennel |
1/4 teaspoon | ground cloves |
1/8 teaspoon | ground black pepper |
pinch | salt |
Directions
The key to this recipe is having all your spices very finely crushed or ground. It’s easy to buy most of these spices pre-ground, but you’ll probably have to crush your own fennel seed. First I used a mortar and pestle to crush the seed, then used a fine metal strainer to separate the larger chunks of fennel from the smaller ones, and used the smallest ground fennel for these cookies.
In a large bowl, cream butter and sugar together. Beat in egg and extract.
Sift your flour, salt, and spices together. Stir the dry ingredients into the wet ingredients, mixing until just incorporated.
Roll the dough into a ball, flatten into a disc, and wrap in plastic and refrigerate for at least 1 hour.
After an hour preheat your oven to 350°F (or 175°C).
On a generously floured surface, roll out the chilled chai dough to half a centimeter thick — I think that’s about 1/4th of an inch. Use a cookie cutter to press shapes out of the dough. Re-roll the scraps as needed.
Bake on a greased cookie sheet for 10 ~ 12 minutes, or until the bottom edges of the cookies start to go brown.
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