Description[]
Source: OUT of the BOX HOLIDAY BAKING - HAYLEY PARKER
I was a precocious young girl when I first tried an iced chai tea latte. My dad used to take me to the bookstore every Friday night and we’d stop in the built-in café for a drink while we browsed books. I saw a really pretty stranger in line in front of me order a chai tea latte, and I figured if I ordered one, too, I’d inherit both her good looks and good taste. I took a sip and was very surprised at how good it was and how a gamble on a stranger’s drink would forever change my café drink order. These snowballs are just like the original but with an aromatic warmth from chai spices.
Ingredients[]
- 16 tablespoons (2 sticks) butter, softened
- ¼ cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 cups ground pecans
- 2 cups all-purpose flour
- 1 cup confectioners’ sugar
Directions[]
- Preheat the oven to 375°F.
- Line two baking sheets with parchment paper or silicone liners.
- Cream the butter, granulated sugar, and brown sugar together in a large bowl with an electric mixer until fluffy, 2 minutes.
- Add in the vanilla and mix well.
- Add in the spices, ground pecans, and flour and beat on low speed until fully incorporated.
- The mixture will be crumbly but moist.
- Using a tablespoon-size cookie dough scoop, drop rounded dough balls 1 inch apart on the prepared baking sheets.
- Bake for 10 to 14 minutes, rotating the pans halfway through the baking time, until the cookies are golden brown and set.
- Cool for 10 minutes, then carefully coat the cookies in some of the confectioners’ sugar.
- Return the coated cookies to a wire rack to cool completely.
- Once cooled completely, coat the cookies in another layer of the confectioners’ sugar.
YIELD: 25-30 COOKIES