Directions

1. Preheat oven to 350 degrees. Line large baking sheets with parchment paper or silicone baking mats.

2. Make the cranberry chai filling by combining all ingredients in a saucepan over low heat. Simmer until it forms compote, stirring occasionally, for about 15 minutes; cranberries should still retain a bit of their shape. Remove any large bits of orange pith as needed.

3. Whisk the two flours, baking powder, chai spice and salt together in a medium bowl. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, granulated sugar and orange zest on medium speed until light and fluffy.

5. Beat in the egg and vanilla powder.

6. Add the flour mixture and beat on low until just combined.

7. In a small bowl, make the rolling sugar by mixing the granulated sugar and chai spice, whisking until combined.

8. Portion out the dough using a cookie scoop or measuring spoon, rolling them into balls.

9. Roll each ball in the spice/sugar mixture to coat and place the dough balls 2" apart on the prepared cookie sheets.

10. Use the back of a 1/2 teaspoon measuring spoon, or your thumb to make indentations in the center of the dough balls.

11. Spoon a heaping 1/2 teaspoon of the cranberry chai filling into each indent.

12. Bake for 9-11 minutes, until the edges start to lightly brown, and the cookies look just set.

13. Remove from the oven. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

14. Once cool, dust the cookies with confectioners’ sugar, if desired.

Makes 24 cookies.