Yaupon Chai Butter Cookies

Yields 2 dozen  |  Prep 15 minutes  |  Chill 2+ hours  |  Bake 20 minutes

A shortbread-like cookie that showcases a medley of yaupon tea, chai spices and the sharp and sweet burst of crystallized ginger.

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon pure vanilla extract
1 large egg, at room temperature, lightly beaten with a fork
1 cup all-purpose flour
1-1/4 cup whole wheat flour
1 tablespoon Habitat Yaupon Chai Powder 
1 teaspoon kosher salt
1/2 cup chopped crystallized ginger (such as Penzeys Crystallized Ginger)

In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and sugar on medium low speed until combined (not whipped).  Add the vanilla and beaten egg and mix until incorporated.  

In a separate bowl, combine flours, Yaupon Chai powder and salt.  With the mixer on low, add flour mixture a bit at a time.  Add the ginger and mix to distribute evenly.  

Divide the dough in half and form each half roughly into a log about 2 inches in diameter.  Place each half on a large piece of plastic wrap, then wrap the dough in the plastic.  Chill the dough logs until firm, at least 2 hours.  (At this point, the dough can be stored up to a week in the refrigerator or up to one month in the freezer.)

When ready to bake, preheat the oven to 325 degrees and line 2 baking sheets with parchment paper.  Slice each log into 1/2 inch thick rounds.  Place the cookies on the baking sheets and bake for 20 minutes until the edges just start to turn brown.