Chai Spice Girls

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 2 spiced chai-flavor tea bags
• 3 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 1/2 cups butter, softened
• 1 cup sugar
• 2 egg yolks
• 2 tablespoons molasses

Recipe

• 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.
• 3 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.
• 4 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.
• 5 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.
• 6 icing:.
• 7 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.
• 8 to store:
• 9 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).