>> Thursday, December 16, 2010
Guest Post from Julie:
I was on a bit of a cookie baking kick this weekend. And by "cookie baking kick," I mean I spent over 10 hours mixing up dough, baking and decorating. These tea cake cookies were one of the easiest varieties to make, and taste amazing, if I may say so myself.
Based off the traditional Mexican wedding cake cookies (or butterballs or tea cakes or whatever you’d like to call them), these cookies are buttery, chocolate-y and just a bit spicy.
I picked up this Dagoba Chai cocoa powder when Ashley was visiting me in Ithaca. I was a bit disappointed that it didn’t actually have any tea in it, and the "chai" part of the name came from the spices added. But I’m never one to turn down chai-spiced treats!
But don’t worry! If you don’t have this particular cocoa powder, I included a substitution below.
CHOCOLATE CHAI TEA CAKES
Makes about 50 cookies
- 1 c butter, softened (2 sticks)
- 1/2 c powdered sugar
- 1 tsp vanilla extract
- 2 c flour
- 1/2 tsp salt
- 2/3 c blanched, sliced almonds
- 2 T Dagoba Chai cocoa powder*
- 2 T brown sugar
- Powdered sugar for dusting
Method . . .
- Preheat oven to 350F.
- In a food processor or blender, grind the almonds into small, coarse pieces, then set aside.
- Beat the butter and powdered sugar together until creamy. Beat in the vanilla extract, flour and salt. Mix in the almonds, cocoa powder and brown sugar until blended.
- Roll the dough into 1″ balls (about 2 tsp of dough per cookie) and space 1″ apart on greased cookie sheets. Bake at 350F for 11-14 minutes, until the tops of the cookies are firm.
- Transfer to a wire rack to cool for about 10 minutes. Sprinkle the tops with powdered sugar, and allow to cool completely.
Thanks for allowing me to guest post, Ashley!
Thanks again to Julie (of Savvy Eats). She cooks up some great stuff in her Ithaca kitchen -- that's for sure! If you aren't familiar with her blog, check it out now! And if you liked these, you may also like her White Chocolate Tangerine Tea Cakes!