Chai‐Spiced Almond Cookies

Ingredients

1/2 c unsalted butter, room temp

1 1/3 c powdered sugar, divided (1/3c + 1c)

2 t vanilla extract

1 t almond extract

3/4 t ground allspice

3/4 t ground cardamom

1/2 t ground cinnamon

1/4 t salt

1 c all-purpose flour

3/4 c finely chopped toasted almonds (food processor does this best)


Directions

Preheat over to 350. With a mixer, beat butter, 1/3c sugar, the extracts, spices, and salt.

Beat in flour. Stir in almonds.

With your hands, roll dough into tablespoon‐sized balls (or use a cookie scoop). Place on

a baking sheet, spacing 1” apart. Bake until pale golden, about 25 minutes. Cool on sheet

5 minutes. Roll—gently—in the remaining 1c of sugar. Cool on racks. Roll in sugar

again before serving.


Country:
India


Notes and Instructions

The spices of Moghul Indian give new life to the old snowball cookie. This recipe

makes not quite 2 dozen. Multiply as needed. Make these a couple of days ahead

(flavor improves), place in an air‐proof container, and hide them until your meeting!

As you’d expect from the name, these are good with a spot of tea.