chai spice cookies

Prep: 25 minutesChill: 3 hoursBake: 12 minutes

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Chai Spice Girls

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ingredients

• 2
  spiced chai-flavored tea bags
• 3
  cups all-purpose flour
• 2
  tsp. pumpkin pie spice
• 1-1/2
  cups butter, softened
• 1
  cup sugar
• 2
  egg yolks
• 2
  Tbsp. molasses
• 1
  recipe Powdered Sugar Icing

directions

1.Remove tea bag contents (3 teaspoons); discard bags. In medium bowl combine tea, flour, and pumpkin pie spice; set aside.

2.In large mixing bowl beat butter on medium to high 30 seconds. Add sugar; beat until light and fluffy. Beat in egg yolks and molasses. Beat in as much of the flour mixture as you can; stir in remaining flour. Divide dough in half. Cover and refrigerate about 3 hours or until easy to handle.

3.Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. On lightly floured surface, roll half of the dough at a time until 1/4-inch thickness. Cut dough with 4-inch gingerbread girl cutters.

4.Bake 12 minutes or until edges are lightly browned. Cool on cookie sheets 2 minutes. Transfer to rack to cool completely. Decorate with Powdered Sugar Icing. Makes 18 to 20 cookies.

5.Powdered Sugar Icing: In medium bowl combine 1-1/2 cups powdered sugar, 1/2 teaspoon vanilla, and 4 teaspoons milk. Stir in additional milk, 1 teaspoon at a time, until piping consistency.

6.To Store: Layer cookies between waxed paper is covered airtight container. Store at room temperature up to 3 days or freeze up to 3 months.