Chai Spice Snowballs

We were headed to a party the other night. It was the birthday party for some friends of my younger sons, but the whole family was invited.  I always feel badly for people that invite all of us because of the sheer amount that means.  We are 3-4 times the size of the average family.

We were asked to bring a snack, and so I decided to try a recipe that had been whirling around in my head for awhile..I get these awesome ideas that have to stay on the back burner until I have a chance, or a reason to make them!  I figured most kids wouldn’t like them, chai and all, but I knew my kids loved chai and that would at least keep them away from the other stuff and give other people a chance.

These are much like Mexican Wedding Cakes, in the way that they are made.  The dough is high in butter and fat, both from the butter and the ground nuts.  The taste is intensely chai because..well I ground up 2 tsp of strong chai tea leaves to add with the flour.  What a taste kick that provided!  I think that in doing it again, I would allow the dough to stand for awhile for the flavors to intensify.

Don’t overbake..they will get rock-like.  You want a crumbly, melt in your mouth texture.

Snowball Cookies 

2 cups flour
2 cups coarsely ground pecans or other nuts
1/2 cup confectioners sugar
1 cup unsalted butter, softened

2 tsp chai tea ground with the nuts (I used 2 tea bags of Yogi,Indian Spice and just cut open the bags)

1 teaspoon vanilla
Powdered sugar for rolling in

Preheat oven to 325°F.

Combine all ingredients, except the last powdered sugar,  in large  bowl. Beat at low speed, scraping bowl occasionally, until well mixed.

Shape dough into 1-inch balls.

Place 1 inch apart onto ungreased cookie sheets.

Bake for 18 to 25 minutes or until very lightly browned.

Cool 5 minutes; roll in powdered sugar while still warm and then again when cool.

Makes 3 dozen cookies

Images:Marye Audet

Content:Marye Audet for Baking Delights