Welsh Family Kitchen

Chai Tea Cookies From Kitchn.com Ingredients: 1 cup all-purpose flour 1/4 cup granulated sugar 1/4 cup powdered sugar 1 tablespoon chai tea mix, from 3 chai tea bags (see Tea Note below) 1/2 tablespoon ground cardamom (optional) 1/2 tablespoon ground cinnamon (optional) 1/4 tablespoon salt 1 stick (1/2 cup) unsalted butter, cut into small cubes 1/2 tablespoon vanilla Procedures: Place the flour, sugar, powdered sugar, chai, and salt in a food processor fitted with the blade attachment. Process until the tea is pulverized and distributed throughout the dry ingredients. If desired, pulse in the cardamom and cinnamon, which will give a more pronounced chai spice flavor to the cookies. Add the butter and vanilla. Pulse just until a rough dough is formed. Scrape the dough onto a piece of wax or parchment paper. Form into an 8 to 9-inch long log. Wrap the paper around the log and roll until smooth. Freeze the dough, or refrigerate for at least 30 minutes. To bake, arrange a rack in the middle of the oven and heat to 350°F. Line a baking sheet with parchment or a silicone baking mat. Use a sharp knife to slice the chilled or frozen log of dough into 1/3-inch-thick rounds. Place on the baking sheet and bake until the edges are just beginning to brown, ~16 minutes. Let cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. RECIPE NOTES Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. Tea Note: The word 'chai' or 'masala chai' is a catch-all for a spiced black tea drunk in great quantities throughout Southwest Asia and parts of Africa. Any bagged spiced black tea would be lovely in this recipe, as would an equal amount of homemade masala chai mix. Notes: 2020-08-19: The first attempt produced two dozen lightly spiced cookies good for a Christmas cookie and will be added to the holiday rotation. 09/04/2020