Chai-Spiced Almond Celebration Cookies

A dusting of sweet icing sugar hides a delicately spiced, buttery sugar cookie. ...MORE + LESS -

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

Hide Images

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.

Success: To ensure even baking, bake one sheet of cookies at a time, placing the cookie sheet on the middle rack of the oven.
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.