These buttery spice cookies use powdered chai mix and pair perfectly with a hot cup of tea.

Source: Midwest Living

Gallery

Recipe Summary

prep:
10 mins
chill:
2 hrs to 1 day
bake:
14 hrs to 16 hrs
cool:
1 min
Servings:
32
Yield:
32 cookies
Advertisement

Ingredients

Ingredient Checklist
Vanilla Icing

Directions

Instructions Checklist
  • In a medium mixing bowl, combine flour, finely chopped almonds, 2 tablespoons instant tea mix and baking powder. Set aside.

    Advertisement
Instructions Checklist
  • In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and the 2 teaspoons vanilla. Beat until smooth, scraping sides of bowl as needed. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Divide dough in half. On a large piece of waxed paper, shape each portion of dough into an 8-inch log that is about 2 inches in diameter. Wrap each log individually in plastic wrap. Chill logs for at least 2 hours or up to 24 hours or until firm enough to slice.

Instructions Checklist
  • Reshape logs if needed. With a thin serrated knife, cut each log into 1/2-inch-thick slices. Place slices 1 inch apart on ungreased cookie sheets. (Rotate logs while cutting them to prevent flattening one side.) Using a fork, pierce each cookie three times, going all the way through to the cookie sheet.

Instructions Checklist
Instructions Checklist
  • Bake cookies in a 350° oven for 14 to 16 minutes or until bottom just starts to brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks; cool.

Instructions Checklist
  • For Vanilla Icing: In a small mixing bowl, stir together powdered sugar, the 1/2 teaspoon vanilla, 1 tablespoon instant tea mix and cardamom. Stir in enough milk, 1 teaspoon at a time, to make an icing of drizzling consistency.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Drizzle the Vanilla Icing over cookies in a zigzag pattern. Sprinkle with coarse decorating sugar and garnish with sliced almonds. Let stand until set.

Instructions Checklist
  • To store, layer undrizzled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw, if frozen. Drizzle with Vanilla Icing as above.

Nutrition Facts

120 calories; total fat 7g; saturated fat 4g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 15mg; sodium 57mg; potassium 26mg; carbohydrates 14g; fiberg; sugar 7g; protein 1g; trans fatty acidg; vitamin a 194IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 16mcg; vitamin b12mcg; calcium 20mg; iron 1mg.

Reviews