This year I took my cookie recipe one step further and added some chai spice to the dough. I am really happy to have created this recipe on my own and that it turned out so incredibly delicious. During the process of making these I was joined by the wonderful and incredibly talented Rebecca Cantrelle (www.rebeccacantrelle.com), she documented the process and took some beautiful pictures (thank you for making me look younger😅). It was so much fun and a pleasure working with her and her assistant Ellyn.
Enjoy this delioucness and Merry Christmas!
180 g soft butter
100 g powdered sugar
1 pinch of salt
3 egg yolks
330 g flour
3 tsp chai spice homemade or store bought (2 teaspoons ground cardamon, 2 teaspoons ground allspice, 2 teaspoons ground nutmeg, 4 teaspoons ground cinnamon, 2 teaspoon ground cloves, 6 teaspoons ground ginger, 1 tsp baking powder)
Approximately 1 half jar of orange jam, for spread (homemade, you will find the recipe here: https://wordpress.com/post/nutmegskitchen.com/1792 to bought)
- Put the soft butter, powdered sugar and pinch of salt in a bowl and blend it with a mixer until it becomes creamy.
- Add the egg yolks, to the mixture and blend it once more.
- Sift the flour, chai spice and baking powder into the batter and blend it again until it forms a dough. Roll the dough into a log approximately 6cm in diameter, wrap it with plastic wrap and put it in the refrigerator for approx. 30 min.
- Set oven to 175ºC (350º F). Take the dough out of the refrigerator, cut off a 6cm piece and place the rest back in the fridge. Roll out the small piece of dough on a flour covered slab until it is 3 – 4mm thick. Cut the cookies out to desired shapes, place them on a parchment paper covered baking sheet and bake them for 7-10 min. Take them out of the oven and place them on a cooling rack. Repeat this step until all the remaining dough is used.
- Once the cookies have sufficiently cooled down, sprinkle the cookies that go on top with powdered sugar and start gluing the cookies together by putting a dab of orange jam between two cookies to join them together and form one cookie. These cookies also taste wonderful without the jam and can be stored in a box for up to a few weeks.