Inspired by masala chai, these crumbly buttery cookies are infused with warm spices and a pop of color.
And unlike many similar recipes, it also happens to be nut-free.
The pink and green colors add festive flair, but feel free to leave them plain if you prefer.
Photo:Fred Hardy
Aim to pull these cookies from the oven earlier rather than later and keep a close eye on them.
Overbaking can leave them dry and detract from their buttery richness.
This recipe was developed by Tricia Manzanero.
Line 2 baking sheets with parchment paper.
Dividedough in half and place 1 portion in a second medium bowl.
Repeat with other dough portion and green food coloring.
Scoopdough into 1-tablespoon mounds; roll into balls and place 1 inch apart on prepared baking sheets.
Bake until tops and edges appear dry, but centers still feel slightly soft, about 10 minutes.
(Do not overbake.)
Let cool on baking sheets on wire racks for 5 minutes.
Placeremaining 1 1/3 cups confectioners sugar in a medium bowl.
Roll warm cookies in sugar until well coated.
Let cool completely on wire racks, up to 1 hour.
Roll cooled cookies in sugar again until well coated.
Store in an airtight container at room temperature for up to 5 days.
