CHAI TEA COOKIES
If you love chai tea, these cookies are for you! The word 'chai' or 'masala chai' is a catch-all for a spiced black tea drunk in great quantities throughout Southwest Asia and parts of Africa. Any bagged spiced black tea would be lovely in this recipe - cut them open and use the mix inside. Store cooled cookies in an airtight container.
Provided by kelly
Categories Desserts Cookies Spice Cookie Recipes
Time 55m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 68.9 calories, Carbohydrate 7.8 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 2.5 g, Sodium 26.9 mg, Sugar 3.7 g
CHAI TEA EGGNOG COOKIES
Delicious buttery Betty Crocker® sugar cookies infused with chai, coated with cinnamon sugar and glazed with nutmeg spiced eggnog buttercream - the perfect dessert to fit into holiday spirit.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Remove tea leaves from tea bag; discard bag.
- In large bowl, mix tea leaves, cookie mix, butter, egg and 2 tablespoons of the eggnog until well blended.
- Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart. Flatten dough slightly with bottom of glass dipped in cinnamon-sugar.
- Bake 8 to 10 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- In small bowl, mix powdered sugar, nutmeg and remaining 2 tablespoons eggnog until smooth. Spoon glaze over cooled cookies. Let stand until set.
Nutrition Facts : Calories 150, Carbohydrate 23 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 90 mg
CHAI TEA EGGNOG COOKIES
Make and share this Chai Tea Eggnog Cookies recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Remove tea leaves from tea bag; discard bag.
- Stir together tea leaves, cookie mix, butter, egg, and 2 tablespoons eggnog until well blended.
- Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Flatten dough slightly with bottom of a glass dipped in cinnamon sugar.
- Bake at 350° for 8 to 10 minutes or until lightly browned. Remove from baking sheet to a wire rack, and cool completely (about 10 minutes).
- Whisk together powdered sugar, nutmeg, and remaining 2 tablespoons eggnog until smooth. Spoon over cooled cookies.
Nutrition Facts : Calories 60.2, Fat 4.3, SaturatedFat 2.6, Cholesterol 20.5, Sodium 31.6, Carbohydrate 5.4, Sugar 5.2, Protein 0.4
CHAI TEA SANDWICH COOKIES
You'll love these cookies filled with a dreamy chai-infused ganache. They're perfect after a meal, with a cup of tea, as a breakfast treat-or anytime at all. -Lauren Knoelke, Des Moines, Iowa
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- For ganache, in a small saucepan, bring cream just to a boil; remove from heat. Add tea bags; let stand 10 minutes. Discard tea bags., Place chocolate in a small bowl. Reheat the cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Cool to room temperature, stirring occasionally, until ganache thickens to a spreading consistency, about 1 hour., Meanwhile, in a large bowl, whisk flour, sugar, cinnamon, cardamom, salt and pepper; cut in butter with vanilla until crumbly. Knead until dough holds together when pressed. Shape into 2 disks; wrap each and refrigerate until firm enough to roll, about 15 minutes., Preheat oven to 350°. On a lightly floured surface, gently roll dough to 1/8-in. thickness, lifting and rotating dough as needed. Cut with a 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., Spread or pipe 1 heaping teaspoon ganache on bottoms of half of the cookies; cover with remaining cookies. Let stand until set., Freeze option: Prepare dough. Transfer wrapped disks to a freezer container; seal and freeze. To use, thaw dough in refrigerator until soft enough to roll. Make ganache. Prepare, bake and fill cookies as directed.
Nutrition Facts : Calories 104 calories, Fat 7g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHAI TEA COOKIES WITH EGGNOG FROSTING
This sounded so good - and I was not disspointed! This recipe makes a delicious cookie. The flavor is subtle and wonderful. I liked it just as well without the frosting, but the frosting definitely adds a sweet, extra boost of eggnog flavor! This is a recipe that came from Southern Living's holiday edition of their...
Provided by Traci Coleman
Categories Cookies
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350. Make cookie dough by creaming shortening and sugar together. Add eggs. eggnog and extract, combining well. Cut tea bag and pour tea leaves into batter, mixing well. Combine in flour.
- 2. Drop dough onto cookie sheet. Combine cinnamon and sugar; dip bottom of a glass into the cinnamon-sugar mix and then gently press down on the cookie ball to flaten slightly. Bake for 8 - 10 minutes or until lightly browned. Cool for about 2-3 minutes on cookie sheet and move to cooling rack to cool completely.
- 3. Make glaze by whisking all glaze ingredients. Spread on cooled cookies.
CHAI TEA EGGNOG COOKIES
Steps:
- 1. Preheat oven to 350°. Remove tea leaves from tea bag; discard bag. 2. Stir together tea leaves, cookie mix, butter, egg, and 2 Tbsp. eggnog until well blended. 3. Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Flatten dough slightly with bottom of a glass dipped in cinnamon sugar. 4. Bake at 350° for 8 to 10 minutes or until lightly browned. Remove from baking sheet to a wire rack, and cool completely (about 10 minutes). 5. Whisk together powdered sugar, nutmeg, and remaining 2 Tbsp. eggnog until smooth. Spoon over cooled cookies.
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