Name: Chai Iced Hermits
Prep time: 20 minutes
Cook time: 22 minutes
Yield: 15 servings
Ingredients: For cookies:; 1/2 cup unsalted butter, softened; 1 3/4 cups all-purpose flour; 3/4 tsp. baking powder; 3/4 tsp. baking soda; 1 1/4 cups dark brown sugar, packed; 1 whole egg plus 1 egg yolk; 1/4 cup unsulfured molasses; For icing:; 1/4 cup light brown sugar, packed; 2 Tbsp. whole milk; 2 Tbsp. unsalted butter, softened; 1 cup sifted powdered sugar

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Chai Iced Hermits

Recipe by Trudy Silverman

Baking

These taste like sweet, buttery bites of chai. Best of all, you can make them ahead or, even better, freeze them! They're actually perfect out of the freezer because they're nice and chewy.

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Serves 15 servings

Prep Time 20 minutes

Cooking Time 22 minutes

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Ingredients

For cookies: 1/2 cup unsalted butter, softened 1 3/4 cups all-purpose flour 3/4 tsp. baking powder 3/4 tsp. baking soda

2 tsp. Mt. Baker Chai Seasoning

1/4 tsp. Maldon Sea Salt

1/4 tsp. Coarse Black Malabar Pepper

1 1/4 cups dark brown sugar, packed 1 whole egg plus 1 egg yolk 1/4 cup unsulfured molasses

1 cup Sliced Crystallized Ginger, chopped

For icing: 1/4 cup light brown sugar, packed 2 Tbsp. whole milk 2 Tbsp. unsalted butter, softened

1 tsp. 2X Pure Madagascar Vanilla Extract

1 cup sifted powdered sugar

Directions

Step 1 For cookies: Preheat oven to 350 degrees. Butter a 10x15-inch rimmed baking sheet and line it with parchment paper; leave parchment paper overhanging a little on the sides and butter the paper. Whisk flour, baking powder, baking soda, Mt. Baker, salt, and pepper in a medium bowl and set aside. Beat butter in an electric mixer on medium speed until smooth, about 3 min. Add brown sugar and mix until pale and fluffy, about 2 min. Gently beat in eggs and molasses. On low speed, gradually mix in flour mixture. When well incorporated mix in ginger. Spread dough evenly onto prepared baking sheet. Bake 10 min., then rotate pan and bake another 10 to 12 min. until firm. Cool completely on wire rack.

Step 2 For icing: Place brown sugar, milk, and butter in a small saucepan over medium-low heat. Cook, stirring constantly, until butter has melted and sugar has dissolved. Remove from heat and whisk in vanilla and confectioners’ sugar. If icing is too thin, stir in more sugar 1 tsp. at a time until desired consistency is reached. Drizzle cooled cookies with icing. Let stand 15 min. then cut cookies into 2-inch bars. Bars can be stored in a single layer in an airtight container at room temperature for 5 days, or they can be frozen!

Recipe Notes

Adapted from Martha Stewart's Iced Hermits recipe.