chai moon cookies

This recipe for chai moon cookies is stellar - not only do the cookies taste fantastic but the recipe doesn't call for anything out of the ordinary like so many recipes tend to do. In fact, when I decided to whip these up (at midnight with class the next day) I had all of the ingredients I needed in my kitchen. It's lovely when life works out the way, isn't it? Give these a try, the recipes makes a large batch so share them with classmates, coworkers, neighbours, even people you don't get along with - these little goodies might be just what you need to put them in better spirits!

Chai Moons:

Prep: 45 minutes
Chill: 1 hour
Oven: 375 degrees
Bake: 8 minutes oer batch
Makes: approximately 48 cookies

1 cup butter, softened
1 cup packed brown sugar
1 Tablespoon lead chai tea, finely ground
1 Teaspoon vanilla
1/2 Teaspoon baking soda
1/3 Teaspoon salt
2 1/4 cups all-purpose flour

In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, chai tea, vanilla, baking soda and salt. Beat until light and fluffy, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.

The following step is important: While dough is in the fridge put Chocolat in your dvd player and daydream of being whisked away with Gypsy-Johnny Depp and spending your days surrounded by scrumptious, mouth-melting chocolate. Also take time to envy Juliette Binoche's graceful style.

This step may be repeated if necessary.

Reluctantly step out of your daydream and retrieve the dough. Preheat oven to 375. On a lightly floured surface, roll half of dough at a time until 1/4 inch thick. Using a 3-inch crescent shape cutter, cut out dough. If, like me, you don't have a crescent shape cutter use a round one to create a circle, then press it in again half way through the circle to get the moon-look. I also found the dough quite dry so when rolling it out I added a splash of milk to make it more manageable. Place cutouts 1 inch apart on a ungreased cookie sheet.

Bake for 8 minutes or until the edges are firm and light brown. Transfer to a wire rack and let cool. Frost cooled cookies with Butter Frosting. Immediately sprinkle with Demerara sugar.

Butter Frosting:
In a large bowl beat 1/3 cup butter, softened, with an electric mixer until smooth. Gradually add 1 cup powdered sugar, beating well. If necessary, beat in enough additional milk, 1 teaspoon at a time to make a frosting of spreading consistency.

A lovely finishing touch is adding sprigs of lavender to the serving plate.

Enjoy!