Chai-Spiced Snowball Cookies

Happy New Year!

Here's a nice winter cookie recipe with a little taste of lingering holiday spice just in case you haven't grown tired of cinnamon and clove quite yet.

To my vegan readers: I haven't tested this recipe using Earth Balance or coconut oil in place of the butter, but if you decide to conduct the experiment before I do, please let me know how it works!

Chai-Spiced Snowball Cookies 
Adapted from: settingforfour
Yield: approx. 25 cookies

- 1/2 cup blanched almonds
- 2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1 cup unsalted butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- extra powdered sugar for rolling 

  1. Preheat oven to 325 degrees and prepare a baking sheet with parchment paper or a silicone liner. 
  2. Use a food processor to grind the blanched almonds into almond meal. In a small bowl, combine the almonds, flour, salt, and spices. Set aside.
  3. In a large bowl, use an electric mixer to beat the butter until light and fluffy. Add the powdered sugar and vanilla and continue to mix until fully combined. Add the flour mixture to the butter all at once and mix until the dough comes together. 
  4. Roll the dough into 3/4" balls and place on the prepared baking sheet 1" apart. Bake for 8-10 minutes or until the cookies are slightly brown on the bottom.
  5. Cool completely on a wire rack, then roll the cookies in powdered sugar (twice if needed) and serve!
*Caution: these cookies are not to be used for snowball fights 

PS: I owe the blogging world a small explanation as to why I "skipped" over holiday posts. I'm working on a little 2015 reflection post; it will contain plenty of unjustifiable excuses for my absence (as always). 

No comments

Post a Comment

© A Little Baker
Maira Gall