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Chai-Spiced Almond Celebration Cookies

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  • Prep 1 hr 25 min
  • Total 1 hr 25 min
  • Servings 36
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A dusting of sweet icing sugar hides a delicately spiced, buttery sugar cookie.
Created Aug 18, 2010
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Ingredients

  • 1 pouch Betty Crocker* Sugar Cookie Mix
  • 3/4 cup (175 mL) finely chopped toasted almonds
  • 3/4 tsp (3 mL) ground allspice
  • 3/4 tsp (3 mL) ground cardamom
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/2 cup (125 mL) butter or margarine, softened
  • 1 tsp (5 mL) vanilla
  • 1/2 tsp (2 mL) almond extract
  • 1 cup (250 mL) icing sugar

Steps

  •  
    1
    Heat oven to 350ºF. In large bowl, stir together cookie mix, almonds, allspice, cardamom and cinnamon. Stir in butter, vanilla and almond extract until soft dough forms.
  •  
    2
    Shape level tablespoonfuls of dough into balls. On ungreased baking sheets, place balls 2 inches apart.
  •  
    3
    Bake 12 to 14 minutes or until set. Cool 5 minutes; remove from baking sheets to cooling rack.
  •  
    4
    Place icing sugar in shallow bowl. Gently roll warm cookies in icing sugar to coat all sides; place on cooling rack. Cool completely, about 15 minutes. Roll in sugar again.

Expert Tips

  • Tip 1
    Success: To ensure even baking, bake one sheet of cookies at a time, placing the cookie sheet on the middle rack of the oven.
  • Tip 2
    How-To: To toast nuts, heat oven to 350ºF. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition Information

No nutrition information available for this recipe
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