Chai Spiced Cookies

Just in time for holiday baking, Gillianne has sent me a recipe she found for "Chai Spiced Cookies"!

Chai-Spiced Cookies (makes about 30 cookies)

Fragrant with the classic flavors of chai tea, these buttery, crumbly cookies are perfect for dunking in a cup of tea or coffee.

Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 teaspoon ground cardamom
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup powdered sugar, sifted

Method:
Preheat oven to 350°F.
Beat butter with granulated sugar in a medium bowl until well blended. Stir in flour, spices, salt and vanilla until just combined. Scoop and roll dough into small teaspoon-sized balls and place about an inch apart on parchment paper-lined baking sheets. Bake until lightly golden, 15 to 20 minutes. Cool on the sheet for 5 minutes. Roll warm cookies in powdered sugar and let cool completely on a rack. Store in an airtight container. (Recipe Courtesy Whole Foods Market)

Thanks, Gillie!

Chai Meringue Cookies

CHAI MERINGUES

• 3 egg whites
• 1 c. granulated sugar
• 1/2 teaspoon cardamom
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves

Beat the egg whites with an electric mixer at low until they get foamy, then at high speed until they form stiff peaks. You should be able to turn the bowl sideways without the egg whites moving. Your bowl and beaters must be grease-free for this to work properly! Gradually add sugar a little at a time while beating at high speed. When all the sugar has been beaten in, the egg whites will look shiny. Add the spices and beat in as briefly as possible. Drop the mixture into small mounds on baking sheets that have been covered with foil or parchment paper. Bake at 250 degree Farenheit for 90 minutes. Turn off the oven and leave the meringues to sit. Don't open the door! Let them sit overnight (preferable) or at least until the oven cools. Remove them from the foil and store in an airtight container.

Recipe adapted by Debby Lovell, originally posted on New Chai Ideas!