Chai‐Spiced Almond Cookies


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)


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.


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.