Chai Spice Butter Cookies

Chai Spice Butter CookiesI am obsessed with fall this year. I miss the beautiful trees of the Northeast. I think I’m having major withdrawals. But luckily for me, cialis my brother (in-law, medications but really, I don’t think of him as anything less than my brother), Ryan, just moved from the New York to Colorado and brought the beautiful trees with him! It seems like fall has now officially arrived.

I get the warm fuzzies when I think about fall (and winter, too, actually). It’s the same feeling I get when I’m around Ryan. I can’t even explain it – he’s just the type of person you want to be around. He has the most gentle smile and biggest bear hugs; his energy is something you just want to swim in. He’s my fall.

Here are a few of my favorite fuzzies for fall (in no particular order):

  • Scarves and hats.
  • Pumpkins.
  • Boots and jackets.
  • Picking apples!
  • My wedding anniversary, my engagement anniversary – they’re on the same day, just a year apart.
  • Soups and stews.
  • Fall color palette – oranges, reds, corals, browns, yellows. My fave.
  • Baking… anything.
  • Blankets and house shoes.
  • And these chai spice butter cookies – they just taste like fall.

Chai Spice Butter Cookies

1 ½ cups all-purpose flour

1/8 teaspoon salt

1/8 teaspoon ground cardamom

1/8 teaspoon ground cinnamon

Dash of ground cloves

Dash of freshly ground black pepper

¾ cup powdered sugar

10 tablespoons butter, softened

1 tablespoon ice water

Combine the flour with the next five ingredients, stirring well with a whisk. Beat the sugar and butter in a medium bowl until light and fluffy. Gradually add the flour mixture to the butter mixture, beating at low speed until just combined (mixture will appear crumbly). Sprinkle dough with the ice water and mix with a fork.

Divide the dough in half and shape it into 2 6-inch logs. Wrap each log in plastic wrap and chill for 1 hour, or until very firm.

Preheat the oven to 375°F.

Unwrap the dough logs and carefully cut each one into 12 slices using a serrated knife. Place the dough circles on baking sheets lined with parchment paper (or a sil pat), and bake for 15-17 minutes, or until firm to the touch and golden brown.

Cool on pan for 5 minutes before removing. Allow to cool the rest of the way on wire racks. Makes two dozen cookies.

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