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Chai Tea cookies
Nb persons: 0
Yield: about 2 dozen cookies
Preparation time:
Total time:
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| 1 cup | all-purpose flour |
| 1/4 cup | sugar |
| 1/4 cup | powdered sugar |
| 1 tablespoon | chai tea mix, from several chai tea bags (see Tea Note below) |
| 1/2 teaspoon | ground cardamom, optional |
| 1/2 teaspoon | ground cinnamon, optional |
| 1/4 teaspoon | salt |
| 1/2 teaspoon | vanilla |
| 1/2 cup | unsalted butter |
In a food processor or small chopper, pulse the flour, sugar, powdered sugar, tea mix, and salt until the tea is pulverized and distributed throughout the dry ingredients. If desired, add the cardamom and cinnamon as well, which will give a more pronounced chai spice flavor to the cookies.
Add the vanilla and butter. Pulse together just until a rough dough is formed. Scrape the dough out of the chopper and form into a log 8 to 9-inches long on a piece of wax or parchment paper. Wrap the paper around and roll the log smooth. Freeze the dough, or chill for at least 30 minutes.
To bake, preheat the oven to 375°F and line a baking sheet with parchment or a Silpat. Use a sharp knife to slice the chilled or frozen log of dough into 1/3-inch-thick pieces. Place on the baking sheet and bake until the edges are just beginning to brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks. Store cooled cookies in an airtight container.
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