Christmas Cookies Continued!

Christmas Cookies Continued!

By Victoria Challancin

Once again I want to thank you for your continued support of my blog.  I sincerely thank you for taking the time to peruse my world of food and travel.  I wish each of you happy, healthy, loving holidays, full of all good things!

Earlier in the week I gave you the recipes for Spicy Mexican Chocolate Cookies with Chile, Swedish Cardamom Christmas Cookies, and Ginger Biscotti with Candied Ginger.  Today I complete my personal Christmas Cookie Roundup with Chai Snickerdoodles and Earl Grey Cookies.  I chose the Chai Snickerdoodles because I just can't help myself:  I adore spices!  In savory or sweet dishes.  Can't get enough.  The Earl Grey Cookies were specifically for my son, home for the holidays, who loves the flavor of bergamot.

Cook's Notes:  I should have chilled the dough for the Snickerdoodles to prevent flattening and spreading, but unfortunately, I rushed.  Regardless, the flavors were truly excellent, making this one of my favorite cookies ever.

Chai Snickerdoodles

(Recipe from Tasty Kitchen)

For the Spice Masala Mixture:

1 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg (freshly ground is best!)

1/8 teaspoon ground cloves

1/8 ground cardamom

1/4 cup granulated sugar

For the Cookies:

1 1/4 cups flour

1/2 cup butter

1/4 cup canola oil

2 whole large eggs

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1teaspoon baking soda

1/4 teaspoon salt

Mix the spice misture ingredients separately in a dry bowl.  Set aside.

Preheat the oven to 350 degrees F.

For the cookies, cream the sugar and the butter in a bowl till fluffy.  Add the oil and the eggs, one at a time, beating until incorporated.  Slowly add in the dry ingredients (minus the spice mixture in the bowl) and let form into a dough.  Chill for 30 minutes.

Make balls of dough and roll each in the spice mixture before placing it on a baking sheet.  Bake 10 to 12 minutes and cool before removing.

Enjoy!

These Earl Grey-scented tea cookies are nice, but not dramatic. The Earl Grey flavor is very subtle, albeit pleasant.  For a stronger bergamot flavor, try my Earl Grey Teacakes.

Earl Grey Cookies

(Recipe from Real Simple)

2 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup confectioners' sugar

2 tablespoons Earl Grey tea leaves,

1/2 teaspoon salt

1 teaspoon pure vanilla extract

1 cup unsalted butter, cut into pieces

Preheat oven to 375 degrees F.  

Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.  

Add the vanilla, 1 teaspoon water, and the butter.  Pulse together until a dough is formed.

Divide the dough in half.  Place each half on a sheet of plastic wrap and roll into a 12-inch log, about 2 inches in diameter.  Wrap and chill for 30 minutes.

Optional:  place 1/4 cup granulated or sanding sugar in a plate; roll logs in sugar prior to cutting (I did this, but the recipe doesn't call for it).  Slice each log into disks, 1/3-inch thick.  Place on parchment- or foil-lined baking sheets, 2 inches apart.

Bake until the edges are just brown, about 12 minutes.  Let cool on sheets for 5 minutes, then transfer to wire racks.

Enjoy!

Happy Holidays!

©Victoria Challancin.  All Rights Reserved.