Chai Spiced Snowdrop Cookies

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Allspice, ground
  • 1 1/4 cups Almond flour
  • 1 tsp Cardamom, ground
  • 1 1/2 tsp Cinnamon, ground
  • 1/2 tsp Kosher salt
  • 1 1/2 cup Powdered sugar
  • 1 tsp Vanilla extract, pure

• Dairy

  • 8 oz Butter, unsalted

Found on diethood.com

Description

Ingredients

• 1-1/2 cups (8.5 ounces) all-purpose flour
• 1/2 teaspoon kosher salt
• 8 ounces (16 tablespoons) unsalted butter, room temperature
• 1/2 cup (2.5 ounces) powdered sugar
• 1 teaspoon pure vanilla extract
• 1-1/4 cups (4.25 ounces) almond flour
• 1 cup (5 ounces) powdered sugar
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1 teaspoon ground allspice

Directions

• Preheat oven to 325F.
• Line a baking sheet with parchment paper and set aside.
• In a small bowl, whisk the flour and salt. Set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter, the 1/2 cup powdered sugar, and vanilla on high speed until light and fluffy, about 5 minutes.
• Turn the mixer speed down to low and slowly add the almond flour followed by the all-purpose flour mixture.
• Scrape down the sides once or twice to make sure the dough is evenly combined.
• Use a 1 tablespoon-sized scoop to measure out the cookies.
• Using your hands, roll each cookie into a ball, and place on the previously prepared baking sheet.
• Chill the cookies for 20 minutes in the refrigerator.
• Remove from refrigerator and bake for 15 to 20 minutes.
• While the cookies are baking, combine the 1 cup powdered sugar, cinnamon, ginger, cardamom and allspice in a small mixing bowl; whisk until thoroughly incorporated.
• Remove the cookies from the oven.
• While they are still warm, carefully coat each cookie in the topping mixture and set aside to cool.
• Once the cookies have cooled, about 15 to 20 minutes, toss them again in the sugar mixture.
• Store in an airtight container for 1 week, or freeze for up to 1 month.