CHAI-SPICED ALMOND CELEBRATION COOKIES
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
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
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
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
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
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
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
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
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
Number Of Ingredients 11
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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CHAI-GLAZED ALMOND COOKIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (15)Total Time 2 hrs 6 minsServings 33Calories 130 per serving
- Lightly grease (or line with parchment paper) two baking sheets., In a large bowl, beat together the butter, sugar, vanilla, baking powder, baking soda, salt, and chai spice., Weigh the flours, or measure them by gently spooning them into a measuring cup and sweeping off the excess.
- Beat the almond flour followed by the all-purpose flour into the butter-sugar mixture., Scoop heaping tablespoonfuls of dough — a tablespoon cookie scoop works well here — onto the prepared baking sheets, leaving 2" between them., Bake the cookies for 13 to 16 minutes, until they're a light golden brown., Remove the cookies from the oven and place the baking sheet on a cooling rack.
- Allow the cookies to cool completely right on the pan., To make the glaze: Combine all the ingredients, stirring until smooth and adding enough milk to make the glaze drizzle-able, but not too runny; molasses consistency is good., Drizzle or pipe the glaze over the cooled cookies., Store the cookies, well wrapped, at room temperature for several days; or freeze (unglazed) for longer storage.
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