Thursday, December 12, 2013

Chai Tea & Gingerbread Checkerboard Cookies

Adapted from Cooking Channel TV

Chai Tea Dough:
1 cup butter, softened
1 cup icing sugar
1/2 teaspoon vanilla
1 egg
2 1/2 cups flour
3/4 teaspoon salt
1 bag (1/2 tablespoon) chai tea, finely ground (I used a mortor and pestle)

1. In a large bowl mix together butter and icing sugar until smooth and combined. Blend in egg and vanilla. In a small bowl mix together flour, salt, and finely ground chai tea.
2. Add dry ingredients to wet ingredients and mix until combined. Use your hands to bring together the dough and form into a ball. Shape dough into a 9x9 square and wrap well in plastic wrap.
3. Place dough to chill in the fridge and prepare the gingerbread dough.

Gingerbread Dough:
3/4 cup butter, softened
1/2 cup icing sugar
1/3 cup packed brown sugar
1/3 cup molasses
1 egg
2 1/2 cups flour
3/4 teaspoon salt
1/4 teaspoon baking soda
2 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

1. In a large bowl mix together the butter, icing sugar, and brown sugar until combined. Blend in molasses and egg until smooth. In another bowl sift together flour, salt, baking soda, ginger, cinnamon, nutmeg, and cloves.
2. Add the dry ingredients to the wet ingredients and mix. Use your hands to bring together the dough and form into a ball. Shape dough into a 9x9 square and wrap well in plastic wrap.
3. Place dough in the fridge and chill along with the chai tea dough, until firm, about 2 hours.

Checkerboard Assembly:
1. Take the chai tea dough and slice into nine 1" thick strips. Take the gingerbread dough and slice into nine 1" thick strips.
2. Build your checkerboard, using some water to glue the pieces together. I built my first block starting with a gingerbread strip and the second block starting with a chai tea strip.
3. Once you have your 2 cookie dough blocks, wrap them well with plastic wrap and chill until firm, at least 2 hours, to ensure clean slices. You could also freeze the cookie dough at this point to have at a later date.
4. Slice your cookies between 1/8" to 1/4" thick and place onto a baking sheet lined with parchment paper. Bake at 350°F for 8-10 minutes or until just golden brown on the bottom. Let cool then serve & enjoy!

Makes about 4 dozen.





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