Chai Butter Cookies
Chai Butter Cookies with Brown Butter Frosting
courtesy of Virginia Willis’ “Bon Appetit, Y’all”
Yields 48 cookies
For the cookies:
2 cups all-purpose flour
1 to 2 t chai tea (contents of one tea bag)
1/4 t fine sea salt
1 t baking soda
1 t cream of tartar (see note)
1/2 cup (1 stick) butter, at room temperature
1/2 cup shortening, preferably Crisco, at room temperature
1 1/2 cups confectioners’ sugar, sifted
1 egg, at room temperature1 teaspoon pure vanilla extract
For the Cinnamon Butter Cream Frosting (my addition): optional, but highly recommended
8 ounces (1 cup) butter (see note)
2 t ground cinnamon
1 t vanilla extract
6 cups confectioners sugar
1/4 cup + 1 T of half and half, milk or cream
1. Preheat the oven to 350 degrees F
2. In a large bowl, sift the flour, chai, salt, baking soda and cream of tartar. Set aside.
3. In the bowl of a standing mixer fitted with the paddle attachment (I have no such tool, so I used a hand-held 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.
4. On low speed, slowly add the dry ingredients. Beat until well combined. Cover with plastic wrap, and refrigerate at least 2 hours.
5. Using an ice cream scoop or melon baller, take some of the dough, and shape it into 1-inch balls. (Keep remaining dough in the refrigerator.) Place the dough balls on an ungreased cookie sheet, and press with the tines of a fork to flatten. (If your dough starts getting sticky, dip the fork tines in a small dish of sugar before pressing.)
6. 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.
7. To make the frosting, beat the butter until smooth. Add the cinnamon, vanilla, and confectioners sugar. Beat on low speed to combine to your desired consistency.
8. Frost the cookies. Sprinkle some colorful gem sprinkles for some fun.
Note: Browning the butter adds an aromatic and nutty flavor that will enhance your frosting.
Chai!
art. distilled.
Drops of cocktails, wine and beer are slightly evaporated so the liquid will crystallize and refract light. The crystals are photographed under a microscope that magnifies the drinks 1000 times.
(Source: bevshots.com)
