- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup sugar
- 1/4 cup powdered sugar
- 1 tablespoon chai tea mix
- 1/2 teaspoon ground cinnamon, optional
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 cup unsalted butter
In a food processor, pulse the flours, sugar, powdered sugar, tea mix, and salt until the tea is pulverized and distributed throughout the dry ingredients.
Add the vanilla and butter. Pulse together just until a rough dough is formed. Scrape the dough out of the chopper and form into a log 8 to 9-inches long on a piece of wax or parchment paper. Wrap the paper around and roll the log smooth. Freeze the dough, or chill for at least 30 minutes.
To bake, preheat the oven to 375°F and line a baking sheet with a Silpat. Use a sharp knife to slice the chilled or frozen log of dough into 1/3-inch-thick pieces. Place on the baking sheet and bake until the edges are just beginning to brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks. Store cooled cookies in an airtight container.
Makes 2 dozen cookies. From The Kitchn