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December 1, 2011

Chai-Spiced Cookies

By Brandon Nichols

 With Thanksgiving behind us, we are justified in breaking out our holiday music and decorations. Granted, many could not wait and have already done so – no harm in that. However, it is clear that our focus has changed from turkey to presents and upcoming vacations. I see that people have a little pep in their step; the holiday spirit has begun its invasion.

Now that the holiday season is here, I am sure that your inbox is over-flowing with invitations to various parties; chief among them, the Holiday Cookie Party. I love a good cookie party; it is a chance to share one of your favorite recipes and try the delicious creations of others. There are times when I get stuck in a cookie rut -- making the same cookie over and over again. Cookie parties allow me to try something new and fun! Also, it opens up conversation for one of my favorite topics: baking. People light up when they are talking about their favorite recipe and where they got it.

I want to share with you a recipe for Chai Spiced Cookies – one of my all-time favorites. These are delightful. The true beauty of these cookies comes from the symphony of flavor created by the various spices. This recipe comes from the 2007 Pillsbury Holiday Cookie Book. What is your favorite cookie to make?

Chai-Spiced Cookies

Ingredients

Cookie

  • 1 cup butter, softened
  • 2 cups flour
  • 1/2 cup powdered sugar
  • 1 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 4 teaspoons vanilla
  • 2 egg yolks

Coating

  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon

Directions

  1. Heat oven to 350 degrees.
  2. In large bowl, beat butter and 1/2 cup powdered sugar with electric mixer on low speed until well blended.
  3. Stir in remaining cookie ingredients.
  4. Shape dough by tablespoonfuls into balls.
  5. On an ungreased cookie sheet, place balls 1 1/2 inches apart.
  6. Bake approximately for 12-15 minutes.
  7. Remove from cookie sheets to cooling rack and cool for 5 minutes.
  8. In medium bowl, mix coating ingredients. Working in batches, gently roll warm cookies in coating mixture.
  9. Cool on cooling rack 5 minutes.
  10. Fluff up coating mixture with wire whip and roll cookies in mixture again.
  11. ENJOY!


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