Tuesday, October 9, 2012

Pumpkin Chai Cookies

I originally saw a recipe for pumpkin chai cookies on Pass the Sushi a few months ago and shared it on my sister-in-law's facebook wall because I know that lady loves both chai and pumpkin flavored things. 

I don't know if she ever made them or not but I finally tracked down some Hershey Pumpkin Kisses (you can find them at Target and Walgreens) and made the cookies myself. They're incredible! Super soft, pumpkin-ish and just the right amount of spices. The Pumpkin Kisses are actually white chocolate wrapped in a layer of pumpkin.   

My only regret is that I took them to a MOPS meeting so I had to share. :)

One bag of pumpkin kisses will give you enough to make a double batch of cookies. I'm actually not a huge fan of the pumpkin kisses on their own so I almost didn't make the cookies. But I'm glad I did because they're perfect when used in a cookie. 

Pumpkin Chai Cookies
adapted from Pass the Sushi

1 stick unsalted butter, softened
1/2 cup granulated sugar
1/3 cup chai concentrate (the kind you can get near the teas in a quart container)
1 egg
1/2 tsp. almond extract
2 cups white whole wheat flour
1/2 tsp. of baking soda
1/8 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground ginger
20-22 Hershey Pumpkin Kisses

In a large mixing bowl, cream together butter and sugar. Add in chai, egg and almond extract. Add the dry ingredients all at once and mix until just combined. Cover with plastic wrap and chill for 45-60 minutes (overnight won't hurt anything). 

Preheat oven to 325. Line a baking sheet with parchment paper or a silicone baking mat. If you have a reliable cookie sheet, you don't have to line it but it does make the cookies softer. Drop chilled dough by the rounded tablespoonful onto baking sheet. 

Bake cookies for 10+12 minutes. Let rest for a minute or two on the baking sheet before putting them on a cooling rack. After the cookies are on the cooling rack, gently press a pumpkin kiss into the middle of each cookie. 

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