Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chai Snowballs 3.6 (8) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 5, 2018 Print Rate It Share Share Tweet Pin Email Photo: Ryan Liebe Prep Time: 40 mins Total Time: 1 hrs Yield: 3 dozen While these powdery treats may resemble Mexican wedding cookies or Russian tea cakes, they have a decidedly different flavor, thanks to the chai-inspired combination of Darjeeling tea and warming spices in the batter. Ingredients 2 cups unbleached all-purpose flour 1 cup almond flour 2 tablespoons best-quality black tea leaves, such as Darjeeling, coarsely ground in a spice grinder or mortar and pestle ¾ teaspoon kosher salt ½ teaspoon freshly ground pepper 1 teaspoon ground cinnamon ¾ teaspoon ground ginger ½ teaspoon ground cardamom Pinch of ground cloves 2 sticks unsalted butter, room temperature ½ cup confectioners' sugar, plus more for rolling 1 teaspoon pure vanilla extract or paste Directions Preheat oven to 325 degrees, with racks in upper and lower thirds. In a bowl, whisk together both flours, tea, salt, pepper, and spices. In another bowl, beat butter with sugar on medium speed until light and fluffy, about 3 minutes. Beat in vanilla. Reduce speed to low; gradually add flour mixture, beating just until a dough forms. Roll level tablespoons of dough into balls. Place 1 inch apart on 2 parchment-lined baking sheets. Bake, rotating rack positions once halfway through, until cookies are set and golden on bottoms, 15 to 18 minutes. Let cool on sheets 5 minutes. Roll in confectioners' sugar; let cool completely on a wire rack. Generously coat in more confectioners' sugar before serving, or store in an airtight container at room temperature up to 2 weeks. Rate it Print