
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.
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I made these and they were a big hit......I have looked everywhere for a duplicate of your girl cookie cutter without success. I have found a few girl cookie cutters but none with the personality of the one you used. If anyone has a resourse for this one pleeaassee pass it on.
11/20/2009 08:25:00 AM Report AbuseI made these last year and they were amazing! I am making the again this year to hand out.
11/17/2009 12:18:36 AM Report AbuseThe calorie count must be incorrect. 308 calories in one cookie???
11/12/2009 11:01:50 AM Report AbuseThese look very tasty. I haven't seen a recipe before with contents from a tea bag. I like the idea of the chai flavor. When I find a girl cookie cutter I'd like to try these. Thank you.
11/9/2009 04:17:00 PM Report Abuse