Chai Spice Cookies
These quick cookies capture the unique flavor of chai, an aromatic spiced tea drink long favored in the East Indies. Warm and wonderful, they will fill the house with their distinctive fragrances as they bake.
1 package (18.25-ounce) spice cake mix
1/3 cup butter, melted
2 large eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cardamom
1 cup slivered almonds
4 cups powdered sugar, sifted
2 to 3 tablespoons whole milk
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Position rack in middle of oven. Spray cookie sheets with nonstick cooking spray.
In a large bowl place half of the cake mix along with the melted butter, eggs, pumpkin pie spice, and cardamom. Blend with an electric mixer set on medium-high speed 1-2 minutes, until blended and smooth. Stir in the remaining cake mix with a wooden spoon until all dry ingredients are moistened.
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets. Sprinkle cookie tops with a few slivered almonds.
Bake 9 to 12 minutes or until set at edges and just barely set at center when lightly touched. Cool 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely. If desired, prepare Vanilla Icing by blending powdered sugar, milk, and vanilla extract. (Add more milk if consistency is too thick.) Drizzle over cooled cookies.