The Cookie Edition

CARDAMOM ROSE SHORTBREAD 

by @aves_bakery_nyc

Ingredients:

- 3 sticks of unsalted butter, room temperature

- 1 cup confectioners sugar

- 1 teaspoon vanilla

- 2 3⁄4 cups all purpose flour

- 1⁄2 heaping teaspoon of salt

- 4 teaspoons DONA Cardamom Rose Spice

- DONA loose leaf Rose is My Name for topping

Directions:

- Preheat the oven to 350 degrees F.

- In a stand mixer (paddle attachment) or large bowl with a hand mixer, beat the butter and sugar for about 2 minutes until fluffy and smooth.

- Scrape sides and add confectioners sugar and vanilla. Continue beating for another 2 minutes on medium high, scraping down the sides as needed.

- Slow down the mixer and add the flour about 1⁄2 cup at a time. Add salt and DONA cardamom rose spice. Beat for another 2 minutes or until smooth.

- Turn dough onto a floured surface. Using a rolling pin, roll out dough in small batches until about 1⁄4 inch thick. Cut into shapes with a cookie cutter (you can get fun with this -they will keep their shape). Reroll and cut until out of dough.

- Place cookies about 2 inches away from each other on a parchment lined baking sheet.

- Top each cookie with a dash of DONA cardamom rose spice. Optional - crush a pinch of DONA loose leaf Rose is My Name in your fingers and lightly press into the top of cookies before baking.

- Cook for 12-14 minutes, until edges are lightly browned. Remove from the oven and let sit for 5 minutes before transferring to a cooling rack.

CHAI SPICE GINGERBREAD

by @aves_bakery_nyc

Ingredients:

1⁄4 cup granulated sugar

1 tablespoons DONA chai spice (more if you want more spice)

2 1⁄4 cup all purpose flour

2 teaspoons ground ginger (optional but recommended for a spicier gingerbread)

2 teaspoons DONA chai spice

1 teaspoon baking soda

1⁄2 teaspoons cloves

1⁄4 teaspoons nutmeg (optional but recommended around the holidays)

1⁄4 teaspoon salt

3⁄4 cup unsalted butter, room temperature

1 cup granulated sugar

1 large egg

1⁄2 tablespoons water

1⁄4 cup molasses

Instructions:

- Preheat the oven to 350 degrees F.

- In a small bowl, mix 1⁄4 cup granulated sugar and 1 tablespoon DONA chai spice. Set aside, you’ll use this at the very end before baking.

- In a large bowl mix together flour, ground ginger, DONA chai spice, baking soda, cloves, nutmeg, and salt. Set aside.

- In a stand mixer (paddle attachment) or large bowl with a hand mixer, beat the butter and sugar for about 2 minutes until fluffy and smooth.

- Scrape down the sides and add the eggs. Mix on medium until incorporated. Add molasses and water. Beat until incorporated.

- Scrape down sides, add flour mixture about 1⁄2 cup at a time. Mix until combined.

- Using your hands, shape dough into 1-2 tablespoon balls. Roll in the granulated sugar/DONA chai spice mixture from earlier.

- Place cookies about 4 inches away from each other on a parchment lined baking sheet.

- Cook for 10-12 minutes, until the edges are lightly browned. Remove from the oven and let sit for 5 minutes before transferring to a cooling rack.

MATCHA LEMONADE COOKIE

by @aves_bakery_nyc

Ingredients:

1 3⁄4 cup all purpose flour

1 tablespoon cornstarch

1⁄2 heaping teaspoon salt

1 heaping teaspoon baking soda

1 3⁄4 tablespoons DONA matcha (optional: 1 teaspoon extra for extra strong flavor and

color)

3⁄4 cup unsalted butter, room temperature

1⁄2 cup packed dark brown sugar

3⁄4 cup granulated sugar

1 egg and 1 yolk (this makes it rich)

1 teaspoon vanilla

Zest of one lemon

1 cup white chocolate chips

Directions:

- Preheat the oven to 350 degrees F.

- In a medium bowl, mix flour, cornstarch, salt, baking soda, and DONA matcha. Set

aside.

- In a stand mixer (paddle attachment) or large bowl with a hand mixer, beat the butter, brown sugar and granulated sugar for about 2 minutes until fluffy and smooth.

- Scrape down the sides and add the eggs. Mix on medium until incorporated.

- Scrape down the sides, add flour mixture about 1⁄2 cup at a time. Mix until combined. Add white chocolate chips and 1⁄2 the lemon zest. Mix until combined. You can over mix this so don’t go crazy.

- Using your hands (I promise they will not turn green), shape dough into 1-2 tablespoon balls. Press extra white chocolate chips and lemon zest on the top of the dough balls (4-6 chips/ball and a pinch or so of zest/ball).

- Place cookies about 4 inches away from each other on a parchment lined baking sheet.

- Cook for 12-14 minutes, until the edges are very lightly browned. Remove from the oven and let sit for 5 minutes before transferring to a cooling rack. Optionally, add extra lemon zest on top and lightly press in after baking for a stronger lemon flavor.