Chai Butter Cookies

chai tea cookies

From April 8, 2005:  This is a recipe I got from my friend Donna in L.A.   I love chai tea and had to make these cookies.  They reminded me a little of gingersnaps, but better.  I’m sure the brand of chai tea mix used will slightly alter the taste of these cookies.  I was only able to find the Lipton Chai Latta mix (Original flavor), but there are several other brands of instant chai tea mix (Oregon Chai and Celestial Seasonings are two others).  I rolled my cookies in Florida Crystals Demerara natural sugar.  The large sugar crystals not only looked great, they also added crunch to the cookies and even caramelized a bit on the bottoms of the cookies.

Chai Butter Cookies

1 cup instant chai tea mix
2 eggs
1 cup butter
1 1/3 cups sugar
3 1/2 cups flour
1 T. baking powder
1 tsp. salt
* extra sugar in bowl to roll cookies in.

In a large bowl cream butter, sugar, and chai tea mix until light and fluffy.  Beat in eggs one at a time mixing well.  In a small bowl, combine flour, baking powder and salt and mix well  Blend flour mixture into the creamed mixture until all the dry ingredients have been absorbed.  Cover dough and refrigerate one hour for flavor to set.

Preheat over to 375 degrees.  Roll cookie dough into walnut sized balls and then roll into sugar.  Place cookies onto greased cookie sheets about 3 inches apart and flatten slightly using a fork or bottom of a glass.  Bake 10-12 minutes, just until the edges are brown.  Remove from sheets and cool on wire racks.

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