Masala Chai Sable Cookies
Confession: While I usually sift the confectioners sugar, this time I forgot. I didn't notice any difference in the end result.
Masala Chai Sable Cookies
approx 50-60 2 inch cookies (depending on thickness)
2 sticks (8 oz) unsalted butter, room temperature
1/2 cup sugar
1/4 cup confectioners' sugar, sifted
2 large egg yolks, room temperature
2 cups all purpose flour
Tea leaves from 6 decaffeinated Earl Grey teabags
A couple of pinches - 1/8 teaspoon salt
1/4-1/2 teaspoon ground cardamon
1/4-1/2 teaspoon ground ginger
1/4-1/2 teaspoon ground cloves
Few pinches of ground star anise
Add the butter into a Kitchen Aid mixer bowl and beat on a medium speed with a paddle attachment until smooth. Turn to low speed and add the sugars and continue beating for about a minute longer. Throughout the process, scrape the edges of the mixer bowl once in a while. Add the egg yolks and beat until blended.
Add the flour, tea leaves, salt, cardamon, ginger, cloves and star anise into a separate medium bowl and mix.
Add the flour mix into the creamed butter in three to four batches and keep beating on low for 30 seconds to 1 minute. Use a rubber spatula to mix further if flour is not entirely incorporated. Process the dough as little as possible.
For an easy slice and bake method, you can shape the dough into logs as instructed here or...
Divide the dough into 4 parts and form each into a round disc. Wrap each disc tightly with a generous piece of saran wrap and keep refrigerated for at least 1 hour or until the butter in the dough somewhat re-solidifies but the dough isn't too hard. You can keep this dough refrigerated for up to two days. If you do, let it thaw for a few minutes before rolling out.
Roll out each disc into an 1/8 or 2/8 inch thick disc while still wrapped in the saran wrap. If the dough cracks or breaks at first, re-form it into a disc while applying pressure with your hands while it is still in the saran wrap. Proceed to roll out with the rolling pin again. If it's too tight and the dough needs space to expand while rolling, loosen up the Saran wrap as you roll. Turn the dough to roll it on the flipped side to achieve a smooth consistency on both sides. This technique is super easy and the dough will roll out beautifully as you see in the photo below.
Preheat oven to 350F*. Bake the 1/8 inch cookies for 8-10 minutes and the 2/8 inch ones for 12-14 minutes or until the cookies are just slightly golden around the edges. Let cookies cool down and come to room temperature. The cookies will firm up as they cool down. Do not attempt to remove cookies from the cookie sheet while they are still hot out of the oven. They will be too soft when hot.
Store in an air tight container and keep in a cool corner on the counter for at least five days.
The masala chai sable cookies can be pre-baked and frozen in a Tupperware. Separate each layer of cookies with parchment paper. They can be kept frozen up to a month. Let the cookies thaw for a few minutes on the counter before serving.
*Oven temperatures may vary.
Wishing you all delicious holidays!
Other Holiday Cookies:
Meyer Lemon Butter Cookie Sandwiches with Jam
Lemon Poppy Seed Sable Cookies
Polenta Citrus Sable Cookie Snaps
Nankhatai - An Indian Butter Cookie
Flourless Fudgy Chocolate Coconut Cookies
Rich Chocolate Brownie Cookies