Chai Spice Girls
Move over gingerbread boys--make room for sugar and spice and all things nice. Chai tea, pumpkin pie spice, and molasses flavor this all-time favorite cutout cookie recipe.
Ingredients
Directions
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Remove tea bag contents (3 teaspoons); discard bags. In medium bowl combine tea, flour, and pumpkin pie spice; set aside.
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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.
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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.
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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.
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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.
Nutrition Facts
Powdered Sugar Icing
Ingredients
Directions
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In a small bowl stir together powdered sugar, vanilla or almond extract, and enough milk (3 to 4 teaspoons) to make icing drizzling consistency.
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