Chai Spice Girls Recipes

Steps:

• Remove tea bag contents (3 teaspoons); discard bags. In medium bowl combine tea, flour and pumpkin pie spice; set aside.
• 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 as much of the flour mixture as you can; stir in remaining flour. Divide dough in half. Cover and refrigerate 3 hours or until easy to handle.
• Prehead oven to 350 degrees. Grease cookie sheets or line with parchment paper. On lightly floured surface, roll half the dough at a time to 1/4-inch thickness. Cut dough with 4-inch gingerbread girl cutters.
• Bake 12 minutes or until edges are lightly browned. Cool on cookie sheets 2 minutes. Transfer to rack to cook completely. Decorate with powdered sugar icing.
• Icing:.
• In medium bowl combine 1 - 1/2 cups powdered sugar, 1/2 teaspoons vanilla and 4 teaspoons milk. Stir in additional milk, 1 teaspoons at at time, until it's of piping consistency.
• To Store:
• Layer cookies between wax paper in covered airtight container. Store at room temperature up to 3 days or freeze up to 3 months. (if they last, that is).

Steps:

• Heat oven to 350°F. In large bowl, beat butter and 1/2 cup powdered sugar with electric mixer on low speed until blended. Stir in remaining cookie ingredients.
• Shape dough by tablespoonfuls into balls. On ungreased cookie sheets, place balls 1 1/2 inches apart.
• Bake 12 to 15 minutes or until very lightly browned. Remove from cookie sheets to cooling rack; cool 5 minutes.
• In medium bowl, mix coating ingredients. Working in batches, gently roll warm cookies in coating mixture. Cool on cooling rack 5 minutes. Roll in mixture again.