Tuesday, December 20, 2016
This year though is a little different. John and I bought a house the week of Thanksgiving and we've been spending every spare moment (which in my life with a week in Europe, holiday parties, etc. is not much) at the house / packing our current apartment! That means that my normal favorite Christmas activities (getting a tree and decorating, festive decorations, and Christmas lights) have been curtailed for the moment.
It's hard having everything in 2 different places - the baking stuff is in the new house, the cookie sheets are in the apartment! How to wrangle two different places is something we will luckily only be doing for another week or so until the repairs are done and we can move in. When Raw Spice Bar gave me the opportunity to test some of their spice packets, I thought of course - I could use all the help I can get right now! Their Peppercorn Chai spice mix intrigued me - in the same way my life is in 2 different places, this spice mix is too! With my cookie making lacking this year, cookies were an obvious choice and they were the hit of the office when compared to the 5 flavors I made this year - no one could get over how good they were and they are perfect with a cup of tea or coffee or for the not-so-sweet lovers in your life. Crispy on the outside but soft inside and literally bursting with flavor.
Raw Spice Bar makes a great last minute Christmas gift for every Foodie in your life! I certainly would be thrilled to find it under the tree this year (hint, hint John!).
Peppercorn Chai Sugar Cookies
Serves: 24 (48 cookies)
2/3 cup sugar
1 cup butter
1 teaspoon vanilla extract
3 cups flour
1 package Raw Spice Bar Peppercorn Chai Spice Blend (.3 ounces / 3 teaspoons approximately)
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons turbinado sugar
In a large bowl cream together butter and sugar for 3-5 minutes until sugar is totally dissolved. Add in eggs and vanilla extract, mixing until fully combined. Add flour, Raw Spice Bar Chai Spice Blend, baking powder, and salt. Combine until a soft dough forms (it will be sticky!). Add flour to your hands and separate the dough into 4. Roll each piece of dough into a cylinder (keep in mind the short side is going to be the size of the cookie so keep them short and stout!). Roll the dough in decorating sugar and tightly wrap in plastic wrap.
Refrigerate at least 2 hours, preferably overnight.
Preheat the oven to 400 degrees. Coat a baking sheet with cookie spray or a cookie mat. Remove the logs from the fridge one at a time. Cut each log into 1/4 inch rounds and lay each cookie on the prepared baking sheet, leaving an inch on either side. Bake for 6-8 minutes, until the bottoms are a light golden brown. Cool completely before handling (they will crumble otherwise!).
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.