Chai-Spiced Almond Celebration Cookies
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 3/4 cup finely chopped toasted almonds
- 3/4 teaspoon ground allspice
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter or margarine, softened
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 cup powdered sugar
Heat oven to 350°F. In large bowl, stir together cookie mix, almonds, allspice, cardamom and cinnamon. Stir in butter, vanilla and almond extract until soft dough forms.
Shape level tablespoonfuls of dough into balls. On ungreased cookie sheets, place balls 2 inches apart.
Bake 12 to 14 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling rack.
Place powdered sugar in shallow bowl. Gently roll warm cookies in powdered sugar to coat all sides; place on cooling rack. Cool completely, about 15 minutes. Roll in sugar again.
Personal observations: I couldn’t find cardamom in my neighborhood, so I substituted the same amount of ground ginger. Once the dough was mixed, I shaped leveled tablespoons of dough, making them flat on the bottom. I found the dough was rather crumbly, but when pressed into the rounded tablespoon they held their shape. I also ended up baking them for 16 minutes, sometimes a minute or two longer than that. The recipe does truly make 4 dozen. I made the dough ahead of time, and then froze it. Once I was ready to bake, I thawed the dough out in the refrigerator for 24 hours, and then on the countertop for an hour or so before baking. The dough seemed to withstand the freezer and the finished cookie taste wasn’t affected by it.
Thanks Adrienne! Can’t wait to try all of these on vacation soon:)