If you love chai tea, you will love these buttery chai flavored cookies adapted from Virginia Willis’ Bon Appetit, Y’all. Use high quality, organic chai tea, if available.
Chai Butter Cookies
Makes 48 cookies
2 cups all-purpose flour
2 teaspoons chai tea (about one tea bag)
1/4 teaspoon fine sea salt
1 teaspoon baking soda
1 teaspoon cream of tartar
8 tablespoons (1 stick) butter, at room temperature
1/2 cup shortening, at room temperature
1 1/2 cups confectioners’ sugar, sifted
1 large egg, at room temperature
1 teaspoon pure vanilla extract
In a large bowl, sift the flour, chai, salt, baking soda and cream of tartar. Set aside.
In the bowl of a standing mixer, cream the butter and shortening on medium until light and fluffy, 3 to 5 minutes. Add the confectioners’ sugar, and beat on low speed until smooth. Add egg and vanilla, and beat on low until well combined.
On low speed, slowly add the dry ingredients. Beat until well combined. Cover with plastic wrap, and refrigerate at least 2 hours.
Preheat the oven to 350F.
Using an medium scoop (#40) shape the dough into 1-inch balls. Place the dough balls on an ungreased cookie sheet, and press with the tines of a fork to flatten. If the dough gets sticky, dip the fork tines in a small dish of sugar before pressing. Bake until pale golden, but not brown, 10 to 12 minutes. Cool slightly on the baking sheet on a rack. Transfer the cookies to a rack to cool.