Chai Spiced Almond Cookies Recipe Epicuriouscom

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CHAI-SPICED ALMOND CELEBRATION COOKIES



Chai-Spiced Almond Celebration Cookies image

Prize-Winning Recipe 2008! A dusting of sweet powdered sugar hides a delicately spiced, buttery sugar cookie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 36

Number Of Ingredients 9

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
3/4 cup finely chopped toasted almonds
3/4 teaspoon ground allspice
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup powdered sugar

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.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 9 g, TransFat 1/2 g

CHAI SNOWBALLS



Chai Snowballs image

While these powdery treats may resemble Mexican wedding cookies or Russian tea cakes, they have a decidedly different flavor, thanks to the chai-inspired combination of Darjeeling tea and warming spices in the batter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes about 3 dozen

Number Of Ingredients 12

2 cups unbleached all-purpose flour
1 cup almond flour
2 tablespoons best-quality black tea leaves, such as Darjeeling, coarsely ground in a spice grinder or mortar and pestle
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground cardamom
Pinch of ground cloves
2 sticks unsalted butter, room temperature
1/2 cup confectioners' sugar, plus more for rolling
1 teaspoon pure vanilla extract or paste

Steps:

  • Preheat oven to 325 degrees, with racks in upper and lower thirds. In a bowl, whisk together both flours, tea, salt, pepper, and spices. In another bowl, beat butter with sugar on medium speed until light and fluffy, about 3 minutes. Beat in vanilla. Reduce speed to low; gradually add flour mixture, beating just until a dough forms. Roll level tablespoons of dough into balls. Place 1 inch apart on 2 parchment-lined baking sheets.
  • Bake, rotating rack positions once halfway through, until cookies are set and golden on bottoms, 15 to 18 minutes.
  • Let cool on sheets 5 minutes. Roll in confectioners' sugar; let cool completely on a wire rack. Generously coat in more confectioners' sugar before serving, or store in an airtight container at room temperature up to 2 weeks.

CHAI-SPICED SHORTBREAD COOKIES



Chai-Spiced Shortbread Cookies image

These cookies are based on a shortbread recipe, but spiced to taste like a chai tea latte. Don't try to make a substitution for the cardamom - it's essential to the chai taste. Masala chai varies widely by region, brand, and store, so you can play with the spices to get closer to your favorite chai.

Provided by Leiland

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 40m

Yield 48

Number Of Ingredients 12

2 tablespoons loose-leaf tea, or more to taste
1 ½ teaspoons ground cardamom
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 cup butter
½ cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour

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.

Nutrition Facts : Calories 61.9 calories, Carbohydrate 6.2 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 2.4 g, Sodium 33.5 mg, Sugar 2.1 g

ALMOND SPICE COOKIES



Almond Spice Cookies image

Provided by Ingeborg Baumgartner

Categories     Cookies     Dessert     Bake     Christmas     Lemon     Almond     Winter     Edible Gift     Cinnamon     Clove     Gourmet     Michigan

Yield Makes about 100 cookies

Number Of Ingredients 10

2 cups whole natural almonds
1 1/4 cups sugar
2 sticks (1 cup) cold unsalted butter, cut into bits
2 1/2 cups all-purpose flour
1 whole large egg, beaten lightly
1 1/2 teaspoons freshly grated lemon zest
3 tablespoons cinnamon
1/8 teaspoon ground cloves
an egg wash made by beating together 2 large egg yolks
1/2 cup finely chopped blanched almonds

Steps:

  • In a food processor pulse whole almonds with 1/2 cup sugar until ground fine. In a large bowl with a pastry blender or with your fingertips blend butter and flour until mixture resembles coarse meal. Add remaining 3/4 cup sugar, almond mixture, whole egg, zest, cinnamon, and cloves and stir until mixture forms a smooth dough. (Work dough well by hand if necessary.) Chill dough, wrapped in plastic wrap, at least 2 hours and up to 1 day.
  • Line baking sheets with foil.
  • Divide dough into 4 pieces. Lightly flour 1 piece of dough, keeping remaining dough chilled and wrapped in plastic wrap, and on a lightly floured surface roll out dough 1/4 inch thick. With a 1 1/2- to 2-inch cutter cut out cookies, chilling scraps, and arrange about 1/2 inch apart on baking sheets. Make more cookies with 3 remaining pieces of dough and scraps, pressed together, in same manner. Let cookies stand, uncovered, at room temperature at least 4 hours and up to 12.
  • Preheat oven to 350°F.
  • Brush cookies lightly with egg wash and sprinkle with blanched almonds. Bake cookies in batches in lower third of oven 15 to 20 minutes, or until golden, and cool on racks. Cookies keep in an airtight container at room temperature 2 weeks.

CHAI-SPICED ALMOND COOKIES



Chai-Spiced Almond Cookies image

Categories     Cookies     Mixer     Dessert     Bake     Thanksgiving     Kid-Friendly     Quick & Easy     Almond     Vanilla     Fall     Edible Gift     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 22

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, room temperature
1 1/3 cups powdered sugar, divided
2 teaspoons vanilla extract
1 teaspoon almond extract
3/4 teaspoon ground allspice
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup all purpose flour
3/4 cup finely chopped toasted almonds

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



Chai-Spiced Shortbread Cookies image

Number Of Ingredients 11

1 cup butter, softened
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
1 tablespoon cinnamon
1 1/4 teaspoons ground ginger
1 teaspoon fennel seeds
1/2 teaspoon ground cardamom
1 bag leaves from English Breakfast tea bag
1 cup white chocolate chips

Steps:

  • Preheat oven to 350°. Beat butter, sugar, salt, and vanilla in a large bowl with a mixer until smooth. In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom, and tea. Add to butter mixture and beat on low speed until blended. Stir in chocolate chips
  • Line 2 baking sheets with parchment paper. Set 1-tbsp. balls of dough 1 in. apart on sheets and flatten slightly with a floured glass.
  • Bake until cookies are light golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking. Transfer to racks to cool.

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