Cookies

• 2 vanilla bean pods
• 3 2/3 cups Swan’s Down® Cake Flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 cup butter, softened
• 2 large eggs
• 1 1/2 cups sanding sugar

Chai Stuffing

• 8 ounces cream cheese, room temperature
• 3 tablespoons confectioners’ sugar
• 1/2 teaspoon chai spice mix
• 1/2 teaspoon vanilla extract

1. PREHEAT oven to 325°F. Line several baking sheets with parchment paper and set aside. Halve each vanilla bean pod lengthwise, scrape out vanilla bean seeds and set aside.
2. MIX flour, baking powder, baking soda and salt in a small bowl; set aside.
3. BEAT granulated sugar, softened butter and vanilla bean seeds with an electric mixer on medium speed for 1 minute or until fluffy; scrape down side of bowl. Add in eggs, one at a time, beating just until smooth.
4. BEAT flour mixture into sugar mixture at low speed until well blended. Cover and refrigerate for at least 10 minutes.
5. MAKE STUFFING: Combine cream cheese, confectioners’ sugar, chai spice and vanilla extract in a small bowl and mix well. Measure out 85 quarter-teaspoon scoops of the mixture onto a lined sheet pan and freeze for at least 1 hour (and up to 3 days).
6. MEASURE approximately 85 half-inch balls of cookie dough; make a slight indentation in each for the filling. Refrigerate until ready to fill.
7. PIPE or spoon chai cream cheese mixture into the center of each round; fold some dough over the stuffing.
8. ROLL cookies gently in sanding sugar and place on prepared baking sheets, about 2 inches apart.
9. BAKE each batch of cookies for 12 minutes or until edges are until light brown. Cool 2 minutes on sheets, then transfer to cooling rack.