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Martha Stewart's Chai Snowballs
Martha Stewart's Meyer-Lemon Shortbread Wreath Cookies + Chai Snowballs + String-Light Christmas-Tree Cookies
Nathan Congleton / TODAY
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(90 rated)
Cook time:
Prep time:
3 dozen

While these powdery treats may resemble Mexican wedding cookies or Russian tea cakes, they have a decidedly different flavor, thanks to the chai-inspired combination of Darjeeling tea and warming spices in the batter.

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    • 2 cups unbleached all-purpose flour
    • 1 cup almond flour
    • 2 tablespoons best-quality black tea leaves, such as Darjeeling, coarsely ground in a spice grinder or mortar and pestle
    • 3/4 teaspoon kosher salt
    • 1/2 teaspoon freshly ground pepper
    • 1 teaspoon ground cinnamon
    • 3/4 teaspoon ground ginger
    • 1/2 teaspoon ground cardamom
    • Pinch of ground cloves
    • 2 sticks unsalted butter, room temperature
    • 1/2 cup confectioners' sugar, plus more for rolling
    • 1 teaspoon pure vanilla extract or paste


1. Preheat oven to 325°F, with racks in upper and lower thirds. In a bowl, whisk together both flours, tea, salt, pepper, and spices. In another bowl, beat butter with sugar on medium speed until light and fluffy, about 3 minutes. Beat in vanilla. Reduce speed to low; gradually add flour mixture, beating just until a dough forms. Roll level tablespoons of dough into balls. Place 1 inch apart on 2 parchment-lined baking sheets.

2. Bake, rotating rack positions once halfway through, until cookies are set and golden on bottoms, 15 to 18 minutes.

3. Let cool on sheets 5 minutes. Roll in confectioners' sugar; let cool completely on a wire rack. Generously coat in more confectioners' sugar before serving, or store in an airtight container at room temperature up to 2 weeks.

Source: Martha Stewart Living, December/January 2018

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