Finalist: Chai Crescents, Lisa Osacho, Eden Prairie

By Rick Nelson, Star Tribune

Last update: November 28, 2007 - 4:02 PM

Every year around this time, Osacho's roomy kitchen becomes Christmas Cookie Baking Central, the place where her family gathers and bakes for the holidays: pizzelles, spritz and, because the hostess is a tireless collector of recipes, a newbie or two.

"I have this huge three-ring binder that couldn't possibly fit any more recipes," she said. "There are probably more in there than I could make in a lifetime."

One family favorite is something Osacho is now calling the Chai Crescent, a delicate-as-pie-crust delight that has been a part of her mother's yuletide baking routine for more than a quarter-century. Not only is Osacho a recipe collector, she's also a recipe tinkerer, too, and even a beloved family classic isn't off limits. That explains why a light bulb went off when she stumbled upon a chai formula in a Byerly's magazine.

"I like to read recipes and put a modern twist on them, make my own concoctions," she said. Rather than use the standard cinnamon-sugar blend to finish her mother's dainty crescent cookies, Osacho decided to test-drive that chai spice variation instead. Bingo.

"You know what they remind me of?" asked one of our judges, as she reached for a rare second helping. "A really, really good version of Pecan Sandies. I always loved those cookies."

Chai crescents

Makes about 2 dozen.

Note: This recipe must be prepared in advance. "Since I was a little girl, my mom made these delicious, buttery cookies," Osacho wrote. "Now whenever I bake them I get requests from friends and family to wrap them up some cookies to take home with them."

For cookies:

• 1/2 c. (1 stick) butter, at room temperature

• 3 tbsp. sugar

• 1 c. flour, plus extra for rolling dough

• 1 tsp. vanilla extract

• Pinch of salt

• 1/2 c. finely chopped toasted pecans or walnuts

For chai spice blend:

• 1/4 tsp. ground cloves

• 1/2 tsp. ground cardamom

• 1/2 tsp. ground ginger

• 1/4 tsp. ground white pepper

• 1/2 tsp. ground cinnamon

• 2/3 c. superfine sugar

Directions

In a food processor fitted with a metal blade, combine butter, sugar, flour, vanilla extract and salt and pulse until combined. Transfer dough to a large bowl and stir in chopped nuts. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper.

In a small bowl, whisk together cloves, cardamom, ginger, white pepper, cinnamon and superfine sugar and reserve. Remove dough from refrigerator and soften 20 to 30 minutes. Form dough into 1-inch balls.

On a lightly floured board, roll dough balls until dough is shaped into finger-size sticks. Shape sticks into crescents, place on prepared baking sheets and bake 10 minutes or until golden brown on bottom. Remove from oven, transfer to a wire rack and cool for 5 minutes. While cookies are still warm, carefully dip cookies in chai spice blend and transfer to a wire rack to cool completely.