Chai Spiced Almond Cookies Recipes

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.

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.

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.

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.

Steps:

• In a bowl, cream butter, shortening and sugars until light and fluffy. Add eggs and beat well. Combine dry ingredients; stir into creamed mixture along with nuts. Shape into three 9x1-1/2-in. rolls; wrap in plastic. Refrigerate 2-3 days for spices to blend. , Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set. Remove to wire racks.