Chai Spiced Almond Cookies Recipe Epicuriouscom

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

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 ALMOND CELEBRATION COOKIES (COOKIE MIX)

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.

CHAI-SPICED ALMOND CELEBRATION COOKIES

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.

CHAI TEA COOKIES

Steps:

• Combine flour, white sugar, powdered sugar, tea mix, and salt in a food processor or small chopper. Pulse until tea is pulverized and distributed throughout the dry ingredients. Mix in cinnamon, ginger, cardamom, allspice, and cloves. Add butter and vanilla extract. Pulse together just until a rough dough is formed.
• Scrape out dough onto a piece of wax or parchment paper. Form dough into an 8-inch log. Cover with paper and roll the log until smooth. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper or silicone baking mat.
• Use a sharp knife to slice the chilled log of dough into 1/3-inch-thick pieces. Place on the baking sheets.
• Bake in the preheated oven until edges are just beginning to brown, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.