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Toasted Almond Chai Chewies
After living in central England for 4 years, I developed a true love for all food that is Indian. I developed these cookies as a perfect dessert to compliment a curry dinner or a cold glass of milk. Enjoy!
Toasted Almond Chai Chewies
1 ½ cups sugar
2 ½ cups all-purpose flour
½ teaspoon baking powder
1/2 teaspoon salt
4 tablespoons chai latte drink mix (such as International Coffee Chai Latte)
1 ¾ sticks butter, softened
2 teaspoons vanilla extract, divided
1 teaspoon almond extract, divided
2 large eggs
1 ½ cups powdered sugar
6 tablespoons half and half
2 ounces sliced almonds, toasted
Preheat oven to 350 degrees. Place oven rack in the middle position. In a large bowl, whisk or sift the flour, baking powder, chai latte mix and salt together; set aside. Beat the butter and sugar together in a large bowl using an electric mixer set on medium speed until light and fluffy (about 3 minutes). Beat in the 1 teaspoon vanilla, ½ teaspoon almond extract and then the eggs, one at a time, beating well after each addition. Reduce the beater speed to low and slowly add the flour mixture in three different batches, mixing well after each addition. Remove the electric beaters and stir well by hand making sure the dough is well combined. With a cookie scoop or a spoon divide the dough into 2 tablespoon measures. Roll into a ball with damp hands before placing on a parchment lined baking sheet. Flatten each slightly with the flat buttered side of a spatula or drinking glass. Place into the preheated oven and bake until the edges are just beginning to brown and the centers puffed, approximately 10 – 13 minutes. Cookies will appear slightly undercooked but will continue to cook after they are removed from the oven. If cookies at the back start to brown first, rotate the baking sheet. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a cooling rack and, while still sl! ightly warm, drizzling with icing and sprinkling with toasted almonds. While the cookies are baking, mix the powdered sugar, half and half, 1 teaspoon vanilla, and ½ teaspoon almond extract. Blend until the mixture is smooth and creamy. Cover and set aside until ready to use. Makes approximately 2 dozen cookies.
on 05/10/07 |
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