Chocolate Chai Snickerdoodles

     Bet you thought that snickerdoodles couldn't be improved upon.....that's true, unless you add some chocolate.  What ISN'T better with chocolate?!  While they're baking, the aromas of chocolate mixed with warming spices will remind you of a cup of hot chai~
     I always give credit where credit is due....I stumbled across these in a Taste of Home magazine I checked out of the library.  I have two sons who LOVE chai tea, so I'm thinking these cookies would be something new I could try during the holidays. 

Chocolate Chai Snickerdoodles

2 1/4 C sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cardamon
1/2 tsp. ground allspice
1/4 tsp. white pepper
1 C butter, softened
2 eggs
2 tsp. vanilla extract
2 1/4 C all-purpose flour
1/2 C baking cocoa
2 tsp. cream of tartar
1 1/2 tsp. baking powder
1/2 tsp. salt

Preheat oven to 350 degrees.  In a large bowl, combine the first six ingredients.  Remove 1/2 cup sugar mixture to a shallow dish. 

Add butter to remaining sugar mixture; beat until light and fluffy.  Beat in eggs and vanilla.  In another bowl, whisk flour, cocoa, cream of tartar, baking powder and salt; slowly beat into creamed mixture.

Shape dough into 1 1/2-inch balls.  Roll in reserved sugar mixture; place 2-inches apart on ungreased baking sheets.  Flatten slightly with bottom of a glass.  Bake 10-12 minutes or until edges are firm.  Remove to wire racks to cool.

Makes about 3 dozen cookies

Gadettes

     It's not too soon to start thinking about baking holiday cookies.  I always like to try at least one NEW cookie recipe for the season & this year might I suggest we all dust off our waffle irons to bake these?
      This recipe is for just basic waffle cookies, but these are SO versatile!  Add chocolate chips to the batter, raisins or nuts.  Instead of dusting with powdered sugar when they are done, whip up an easy glaze and drizzle the cookies with a glaze.  These would be fun (and easy) to make with kids, too.

Gadettes or "Waffle Cookies"

1/3 C butter, melted
2 eggs
1 Tbsp. bourbon or brandy (optional....either IN the cookie recipe or a shot while making them...lol)
1/4 tsp. vanilla
1/2 C granulated sugar
1/3 C packed brown sugar
1 C all-purpose flour
Dash salt
Powdered sugar (optional)

In a large bowl, place melted butter and let cool.  Add eggs, one at a time, beating with electric mixer after each addition.  Beat in bourbon, if you like, and vanilla.  beat in sugars until well combined.  Gradually beat in flour and salt until combined. 

Cover and chill dough at least 2 hours or until firm enough to scoop.

Preheat waffle iron.  Drop dough from a small 1 Tbsp. cookie scoop or a rounded teaspoonful into center of each waffle grid; close lid.  (Make about 4 cookies at a time, leaving about 2 inches between dough mounds).  Bake on medium heat about 3 minutes, or until cookies are golden brown.  Using a fork, transfer cookies to a wire rack; cool.  Repeat with remaining batter.   If you like, sprinkle lightly with powdered sugar.  Store in an airtight container at room temperature for up to 2 days. 

Makes about 25 cookies.

Sweet & Salty Pecan Sandy Cookies

Here's a great cookie recipe that combines the wonderful taste sensation of sweet AND salty!

Sweet & Salty Pecan Sandy Cookies

Heat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Using an electric mixer, beat 3/4 C (1 1/2 sticks) unsalted butter (at room temperature), 1 tsp. pure vanilla extract, 1/4 tsp. kosher salt and 1/2 C sugar until light and fluffy, about 3 minutes.  On low speed, beat in 1 1/2 C all-purpose flour until just incorporated.  Stir in 1/2 C pecans (chopped) and 3/4 C crushed potato chips (2 C whole).  In a small bowl, place 1/4 C sugar.  Roll level Tbsp. of dough into balls and roll around in the sugar to coat.  Place on prepared baking sheets, spacing them 2 inches apart.  With a flat-bottomed measuring cup or glass, press each ball into a 1/4 inch thick round.  Bake until lightly golden brown, 16-18 minutes.  Let cool for 5 minutes before transferring to wire racks to cool completely.
*Optional:  dip cookies into melted chocolate and allow to set before serving.

Makes 30 cookies