This weekend wasn't quite what I was expecting schedule wise. I got appendicitis on Friday, and had to go to the hospital to remove it. So this weekend I was just laying around my house to recover, so I was pretty bored. However, I did get in a nice amount of Netflix and got through a season of Orphan Black, which is a show that I would highly recommend. There are also no pictures this week because I'm just not quite psychically feeling up to it yet but I plan on updating the post later on.

I did as well get off the couch long enough to whip up some really good fall cookies. I wanted to incorporate fall tastes into an amazing chewy cookie. After a lot of adding spices and testing out dough, I am very happy with the results and I think you will be too!

Chewy Chai Cookies

Adapted from: McCormick
Makes 4 1/2 dozen


For the Tea:
1/4 cup water
2 black chai tea bags

Boil water in microwave. Steep with two tea bags until water is cold (about 15 minutes).

For the cookies:
 2 3/4 cups flour
2 tsp. creme of tartar
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups sugar
1 cup (2 sticks) butter, softened
2 eggs
1 teaspoon vanilla
2 tbsp. chai tea
1/8 tsp. cinnamon
1/8 tsp. crushed cloves
1/8 tsp. crushed anise seeds

Additional sugar, for rolling

Mix flour, cream of tartar, baking soda and salt in large bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add eggs; mix well. Add vanilla, tea, crushed cloves, cinnamon, and anise and stir to combine. Gradually beat in flour mixture on low speed until well mixed. Refrigerate dough 2 hours or until firm.
Preheat oven to 400°F. Shape dough into 1-inch balls. Roll in additional sugar. Place 2 inches apart on baking sheets.
Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.


These cookies are perfect for a quick snack, and have an true chai flavor with the chewiness of a sugar cookie.
Enjoy!

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