Chai-Spiced Pine Cones

When dusted with powdered sugar, these pretty cookies look like they're covered in a dusting of snow. Perfect for the holidays, this easy cookie recipe will be gone in a flash.

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  • Makes: 18 servings
  • Prep: 30 mins
  • Chill: 30 mins
  • Bake: 8 mins 375°F per batch

Chai-Spiced Pine Cones

Directions

  1. Stir Chai Spice into the dough portion. Wrap and chill dough 30 to 60 minutes or until easy to handle. Preheat oven to 375 degrees F. On a lightly floured surface roll dough to 1/4 inch thick. Use a 2-inch teardrop-shape or oval cookie cutter to cut dough. Arrange cutouts 2 inches apart on an ungreased cookie sheet. Insert almonds at an angle on cutouts to resemble a pine cone, leaving about 1/2 inch at the bottoms.
  2. Bake 8 to 10 minutes or until edges start to brown. Cool on cookie sheet 1 minute. Remove; cool on wire racks.
  3. Place chocolate and shortening in a small bowl. Microwave 1 minute or until melted and smooth, stirring once. Dip the bottom of each pine cone into melted chocolate mixture. Let stand or chill until set. If desired, lightly sprinkle with powdered sugar.

From the Test Kitchen

Spiced Mexican Pine Cones:

Prepare as above, except omit Chai Spice and stir 1 tsp. chili powder and dash cayenne pepper into dough. Substitute raw pepitas for the almonds.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Chai Spice

Directions

  1. In a small bowl stir together spices.
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Nutrition Facts (Chai-Spiced Pine Cones)

  • Per serving:
  • 84 kcal ,
  • 6 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 12 mg chol. ,
  • 50 mg sodium ,
  • 8 g carb. ,
  • 1 g fiber ,
  • 4 g sugar ,
  • 1 g pro.
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