We’re awaiting a massive rainstorm here in a couple of hours– part 2 of 3 storms, with over 5 inches of rain expected by the end of this weekend.
Waiting for thunderstorms with possible flooding can get you a little antsy.
While the storm’s brewing, I’ll try to keep calm by brewing up a pot of tea. After all, for tea lovers, tea is the answer to everything.
Teapot and Teacup Chewy Chai Cookies: Would you like a teacup, or a teapot of chai?
I’ve been working on this chai cookie for a while. All the chai cookies I’ve seen have been a light, cream colored snickerdoodle type cookie rolled in chai spices.
I really wanted a dark colored cookie, that looked like the dark color of chai. Powdered tea and spices mixed into the dough resulted in the perfect color.
For the icing, I wanted a milky flavor to simulate the milk used in making chai, and to provide a contrast to the spicy cookie. Powdered milk, a little sugar, and a touch of vanilla mixed up nicely for the glaze.
Nonpareil sprinkles (also known as candy bead sprinkles)
This glaze needs to be stirred really well. Because only a small amount of water is used in making a glaze, sometimes the powdered milk takes a little more time to dissolve.
Every once in a while when I was glazing the cookies, I noticed a stray milk granule here and there.
Using these nonpareil type sprinkles makes the occasional small bump look like just another sprinkle.
I shared my tray of chewy chai cookies at a blogger cookie exchange organized by Ms. Munchie of Munchie Musings, and Lisa Howard of Sacramento Connect, held at the festively decorated Le Rivage Hotel.
It was the first bloggers’ event I’ve ever been to, and I enjoyed meeting the other bloggers.
What a nice surprise to win a door prize too– some gourmet bottled dressings and sauces from Oregon.
Glad the rain stopped in time for me to attend last night, but now, it’s back to rain time.
I think perhaps this huge storm will warrant eating a teacup and a teapot!
- Cookies:
- 1 c. butter
- ¾ c. sugar
- 1 egg
- 1 tsp. vanilla
- ¼ c. powdered instant tea, unsweetened
- ½ c. nonfat powdered milk
- 3 c. unbleached all purpose flour
- 2 tsp. baking powder
- ½ tsp. sea salt
- 2 T. cinnamon
- 2 tsp.ginger
- 1 tsp.each cardamon and allspice
- ½ tsp. cloves
- ⅛ tsp. ground black pepper
- Milk Glaze:
- 1 c. nonfat powdered milk
- ¼ c. boiling water
- ¼ c. powdered sugar, divided
- ¼ tsp. vanilla
- Sprinkles (optional)
- Cookies: In a standing mixer bowl, cream together butter and sugar. Add egg, vanilla, tea and milk. Mix on medium speed 3-4 minutes, until well blended. In a separate bowl, whisk together the remaining dry ingredients. Add one third to the creamed mixture, and mix on medium until flour is incorporated. Repeat adding the second third of the flour mixture. Mix in the last third of the flour mixture by hand, blending well.
- Roll out half the dough at a time to a thickness of ¼" thick, on a floured mat. Cut out shapes with 2-1/2" to 3" cutters and place on baking sheets. Bake at 375 degrees for 9 to 11 minutes. The cookies should look cooked but still be soft. They will harden up enough as they cool. Do not overbake. Let rest on cookie sheets 1 minute, then remove cookies and place onto racks to cool.
- Glaze: Add boiling water to powdered milk in a small bowl. Stir together well until mixture is smooth. Blend in half of the powdered sugar, then the other half. Add vanilla. Stir smooth. Spread about ¾ tsp. glaze smooth onto each cookie. Top with sprinkles. Let cookies air dry overnight. Store in a covered container.
