What You'll Need
Cranberry Chai Filling
I cup (100g) cranberries, fresh or frozen
1 orange, peeled and sliced
1/3 cup (67g) sugar
1/4 tsp Burlap & Barrel Royal Cinnamon Spice
1/4 tsp ground ginger
Cookie Ingredients
3/4 cup (90g) All Purpose Flour
3/4 cup (90g) Purple Barley Flour
1 teaspoon baking powder
1 teaspoon Burlap & Barrel Chai Spice
1/2 teaspoon kosher salt
1/2 cup (113g) unsalted butter, room temperature
1/2 cup (90g) brown sugar
1/4 cup (50g) granulated sugar
3/4 teaspoon orange zest
1 large egg
1 teaspoon Burlap & Barrel Nyanza Vanilla Powder
Rolling Sugar
3 tablespoons (35g) granulated sugar
1.5 tsp Burlap & Barrel Chai Spice
Directions
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Preheat oven to 350 degrees. Line large baking sheets with parchment paper or silicone baking mats.
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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.
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Whisk the two flours, baking powder, chai spice and salt together in a medium bowl. Set aside.
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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.
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Beat in the egg and vanilla powder.
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Add the flour mixture and beat on low until just combined.
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In a small bowl, make the rolling sugar by mixing the granulated sugar and chai spice, whisking until combined.
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Portion out the dough using a cookie scoop or measuring spoon, rolling them into balls.
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Roll each ball in the spice/sugar mixture to coat and place the dough balls 2" apart on the prepared cookie sheets.
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Use the back of a 1/2 teaspoon measuring spoon, or your thumb to make indentations in the center of the dough balls.
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Spoon a heaping 1/2 teaspoon of the cranberry chai filling into each indent.
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Bake for 9-11 minutes, until the edges start to lightly brown, and the cookies look just set.
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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.
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Once cool, dust the cookies with confectioners’ sugar, if desired.