Post by Granny Smith on Apr 9, 2010 18:06:24 GMT -5
This is a recipe I was playing with one day. I wanted to see if you could 1) substitute lard for butter in cookies (you can, but at a lower rate), 2) use coriander instead of cardamom (you can), and 3) put instant tea in cookies and have them taste like tea (you can, but make sure the tea is lump-free).
Chai Tea Cookies
This is really just a glorified snickerdoodle, with all the flavors of Chai Tea.
2 cups sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom or coriander (I used coriander)
1/2 teaspoon ground allspice
1 teaspoon dry instant tea (mash out any lumps)
3/4 cup lard (or 1 cup butter), soft
2 large eggs
1 1/2 tsp vanilla extract
2 3/4 cups all purpose flour
1/4 tsp salt
1 1/2 teaspoons baking powder
Heat oven to 350 deg. Lightly grease a baking sheet.
In a small bowl, mix sugar with spices.
In a large bowl, combine lard (or butter) and 1 1/2 cups of the sugar/spice mixture, reserving remaining. Beat until creamy. Add eggs and vanilla and beat until thoroughly incorporated.
Stir in flour, baking powder, salt, and dry instant tea. Blend well.
Shape dough into 1" balls and roll in reserved sugar/spice mixture. Place balls about 2" apart on baking sheet. Bake for 10 - 12 minutes, or until edges are firm, but not quite brown. Remove immediately to a rack or paper towels to cool.
Makes about 4 dozen.
Note: Save any remaining sugar/spice mixture to sprinkle on hot buttered toast.
Chai Tea Cookies
This is really just a glorified snickerdoodle, with all the flavors of Chai Tea.
2 cups sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom or coriander (I used coriander)
1/2 teaspoon ground allspice
1 teaspoon dry instant tea (mash out any lumps)
3/4 cup lard (or 1 cup butter), soft
2 large eggs
1 1/2 tsp vanilla extract
2 3/4 cups all purpose flour
1/4 tsp salt
1 1/2 teaspoons baking powder
Heat oven to 350 deg. Lightly grease a baking sheet.
In a small bowl, mix sugar with spices.
In a large bowl, combine lard (or butter) and 1 1/2 cups of the sugar/spice mixture, reserving remaining. Beat until creamy. Add eggs and vanilla and beat until thoroughly incorporated.
Stir in flour, baking powder, salt, and dry instant tea. Blend well.
Shape dough into 1" balls and roll in reserved sugar/spice mixture. Place balls about 2" apart on baking sheet. Bake for 10 - 12 minutes, or until edges are firm, but not quite brown. Remove immediately to a rack or paper towels to cool.
Makes about 4 dozen.
Note: Save any remaining sugar/spice mixture to sprinkle on hot buttered toast.
