Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
1/2 cup chai concentrate
2 large eggs
2 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
about 50 Pumpkin spice Hershey’s Kisses
Directions
Combine the butter and sugar in the bowl of your stand mixer and cream at medium speed until fluffy for about 2-3 minutes. Add the eggs, chai concentrate and vanilla; mix until combined. Add the flour, baking soda and salt, scraping down the sides of the mixing bowl as necessary. Cover with plastic wrap and refrigerate for 1 hour.
Combine cardamom, cinnamon, nutmeg, ginger and cloves in a small bowl and set aside.
Preheat the oven to 325F. Prepare cookie sheets with silpat or parchment paper. Unwrap the kisses.
Using your hands, roll the dough into about 50 1-inch round balls. Place the dough balls on baking sheets and spice mix lightly over cookies. Flatten them slightly. Bake the cookies for 12-15 minutes.
Remove the cookies from the oven and immediately place pumpkin kisses in the center of each cookie. Don’t touch or the kisses will turn into puddles! Cool completely.
