I am an adult, and make somewhat-responsible decisions. I finally did my laundry. I did the groceries for the week. I even did the dishes!
Since I am soooo responsible, I'm allowed to choose what I eat for lunch. Even if said lunch involves cookies, right?
Yes....I ate cookies for lunch. I refuse to feel guilty. These cookies are so good, you would have eaten them for lunch too!
Here is why you should make these cookies: They are so fast and easy to make. No glazes, no fillings, no nothing. Make the dough, roll, bake, DONE!
My house smells amaaaahzing right now. Like chai, which kind of also smells like Christmas. I wish it smelled this good all day, every day.
They taste so good! Cardamomy, almondy, chai-ey, soooo good. They were begging to be eaten. I swear.
Chai-Almond CookiesMakes around 40 cookies.
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 cup ground almonds
- 1 1/2 tsp ground loose-leaf chai tea
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/4 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 40 whole blanched almonds
Pre-heat oven to 350 F.
Cream together butter and sugar for around 1 minute until they are very well combined and light and fluffy. In a separate bowl, mix flour, almonds, chai tea, baking powder, baking soda, cardamom, ginger, cinnamon, cloves and salt. Add to butter/sugar mixture in 3 even batches until dough is well combined.
My dough was very dry and crumbly (maybe our dry Calgary air?), so I also added a few tablespoons of water until it formed a crumbly, but roll-able dough (image to the left).
Roll into 1 tbsp sized balls and place on baking sheet, 2 inches apart. Gently press a blanched almond into the cookie.
Bake for approximately 12 minutes until cookies are slightly golden around the bottom edge. Cool on baking sheet for several minutes, then transfer to a wire rack.