Recipe: Chai Spice Girls (cutout cookies using chai-flavored tea)

CHAI SPICE GIRLS

"Move over gingerbread boys - make room for sugar and spice and all things nice. Just two bags of chai tea plus two teaspoons each of pumpkin pie spice and molasses flavor an all-time favorite - holiday cookie cutouts."

2 spiced chai-flavor 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
Powdered Sugar Icing (recipe follows)

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 in 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.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. 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 cool completely.

Decorate cooled cookies with Powdered Sugar Icing.
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.

POWDERED SUGAR ICING

1 1/2 cups powdered sugar
1/2 teaspoon vanilla
4 teaspoons milk (plus more, as needed)

In medium bowl combine powdered sugar, vanilla, and 4 teaspoons milk. Stir in additional milk, 1 teaspoon at a time, until piping consistency.

Makes 18 to 20 cookies
Source: Angela McCrovitz in Better Homes and Gardens magazine