Chai Pistachio Gluten free Cookies

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Step 1

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Step 2

In a medium bowl whisk together the flour, baking powder, cornstarch, salt, cinnamon, cardamom, allspice, ginger, and cloves.

Step 3

In the bowl of an electric mixer, beat the butter, sugar until light and fluffy, about 3 minutes. Beat in the egg, egg yolk, and honey. On low speed, gradually add in the flour mixture until just combined. Once mixed, add pistachios.

Step 4

Divide the dough into 1 1/2 tablespoon-sized balls and drop onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with hands or back of spoon.

Step 5

Bake for 12 to 14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes then transfer to cooking racks to cool completely.

Step 6

While cookies are baking, brew a cup of strong black tea. I used two teabags in about 6oz water. In a zip lock bag, combine the powdered sugar and 2 tbs of tea until a thick but pourable glaze forms. Snip the tip of the zip lock bag and drizzle glaze all over cooled cookies. Allow the glaze to set.