DAY 1: DIWALI CHAI SNICKERDOODLE
These chai-inspired cookies are a staple at Toronto mom Ajitha Cyriac’s home. “We started making these cookies because traditionally, during Diwali, we would eat Indian sweets with chai tea,” she reports. “However, there are no Indian sweets that my four kids like, so I adapted these cookies from the traditional snickerdoodle recipe.”
Diwali is a Hindu festival of lights usually held in October or November, but Cyriac says Indians worldwide celebrate it whether they’re Hindu or not. She uses a heavy hand with the spice, but says others may prefer to be more subtle.
Diwali Chai Snickerdoodle
Star Tested 1 cup (250 mL) + 2 tbsp (30 mL) granulated sugar
1 cup (250 mL) unsalted butter, at room temperature 2 large eggs 2 tsp (10 mL) pure vanilla extract 2-3/4 cup (685 mL) all-purpose
flour 1 tbsp (15 mL) ground cardamom 2-1/2 tsp (12 mL) ground ginger 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) kosher salt 2 tbsp (30 mL) ground cinnamon Chopped, unsalted pistachios (optional) In large mixing bowl using electric mixer, beat 1 cup (250 mL) sugar and butter until fluffy, about 2 minutes. Beat in eggs and vanilla. In medium mixing bowl, whisk flour, cardamom, ginger, baking powder and salt. In several batches, add to sugar mixture until dough forms. In small, shallow bowl, combine remaining 2 tbsp (30 mL) sugar and cinnamon. Scoop dough by tablespoonful into balls and roll in cinnamon sugar. Place 2 inches (5 cm) apart on parchment-lined baking sheets. Flatten slightly with fork. Alternately, pat into thick disks and coat each side in cinnamon sugar. If desired, press a few pistachio pieces into centres. Bake in preheated 350F (180C) oven. Bake to desired doneness, 12 to 15 minutes. Cool 5 minutes in pan. Transfer to wire racks to cool completely. Store in airtight container at room temperature up to1week or freeze up to 1 month.
Makes about 36.