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Chai Tea Cookies


A wonderful cookie to enjoy with a cup of coffee or tea during the Christmas season. I used vanilla chai tea in this recipe but you could use any tea. Another unique cookie to add to the cookie tray. I think dipping the cookies in chocolate would be very good too.
  • 1 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla chai tea (2 tea bags)
  • 1/3 cup sliced almonds
  1. Cream butter until light colored, gradually add sugars mixing until creamy.
  2. Add eggs, one at a time beating well after each addition. Stir in vanilla.
  3. Whisk together dry ingredients. Open tea bags and whisk tea leaves into dry ingredients.
  4. Combine creamed and dry ingredients until well blended. Stir in almonds.
  5. Refrigerate dough for an hour, place half of the dough on a piece of waxed paper and shape into desired roll, repeat with the second half of the dough, the rolls can be round or rectangular. The dough is sticky, using a knife helps to shape the rolls. Roll up in waxed paper and freeze.
  6. Freeze 4 hours, cut in 1/4" slices and place on parchment lined cookie sheets.
  7. Bake in a 375ยบ oven for 8 to 10 minutes until edges of cookies turn golden brown.
  8. Yield: 3 1/2 dozen

from the kitchen of
recipe file ,

5 comments:

  1. TraceyDecember 7, 2015 at 5:09 AM

    Looks delicious. Do you whiz the loose tea in a blender, magic bullet, etc to make it even finer? Some of my chai teas have quite large chunks in it, was thinking I could put them in my coffee grinder to make it more powder like on the espresso setting. Thoughts?

    ReplyDelete
    Replies
    1. BettyDecember 7, 2015 at 6:14 AM

      Tracey, my chai tea was fine enough that I used from the tea bags but if your tea has larger chunks you could use your coffee grinder to grind it even finer.

      Delete
  2. AnonymousDecember 10, 2015 at 4:56 PM

    why do you have to freeze the dough for 4 hours?

    ReplyDelete
    Replies
    1. BettyDecember 11, 2015 at 1:09 PM

      I freeze the rolls for 4 hours just to make sure that they are frozen for easier slicing.

      Delete
  3. One Bad PixieDecember 15, 2015 at 3:18 PM

    This reminds me of my mom's recipe for 'refrigerator cookies'. I'm not sure what the ingredients were in hers, but they rarely made it out of the fridge and into the oven. They were good either way but mostly the dough would get eaten in chunks while still cold.

    Thank you for posting this and the memory.

    ReplyDelete

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