Today’s recipe, which comes from Bon Appetit, is a twist on classic Christmas snowballs. Since it has no eggs, it was an easy recipe to scale. I quartered it and made only 3 snowballs. The dough was very dry, but the cookies are still excellent. I’ll have to remember this recipe for the next big cookie exchange.
Chai Spiced Almond Cookies
1/2 cup butter — room temp
1 1/3 cups powdered sugar — divided
2 teaspoons vanilla
1 teaspoon almond extract
3/4 teaspoon ground allspice
3/4 teaspoon ground cardamom
1/2 teaspoon cinnamon
1/3 teaspoon salt
1 cup flour
3/4 cup toasted almonds — finely chopped
Preheat oven to 350 degrees F.
Using electric mixer, beat butter, 1/3 cup sugar, both extracts, spices and salt in medium bowl. Beat in flour. Stir in almonds.
Using hands, roll dough into tablespoon-size balls. Place on large baking sheet, spacing apart. Bake until pale golden, about 25 minutes.
Cool on sheet 5 minutes. Place remaining sugar in a large bowl. Working in batches, gently coat hot cookies in sugar. Cool cookies on rack. Roll again in sugar and serve.
Makes about 12
{ 3 comments… read them below or add one }
these look great, anna. thanks for sharing the recipe, as I don’t get Gourmet. I love any and all snowball cookies. I had to laugh at the 3 cookies. it was just hillarious. then again, maybe I was just punchy from being up and down all night with kate.
Sorry you were up all night. At least Julia got some sleep.I didn’t realized the yield of my quarter recipe was going to be 3. I guess that was just a teaser. I gave them to Sarah. Her favorite cookies are snowballs (or at least they use to be) and she loves chai.
This is a great recipe. I doubled it and brought it for a Christmas cookie exchange. Can’t wait to make them again. The cookies freeze well.