Make These Chai Spice Girls ~I'm that little voice

Have you ever come across a recipe that just called your name? Chai Spice Girls has been calling mine ever since I came across it. Just the name alone made me smile. And the thought of yummy chai tea latte wrapped up in a cookie sealed the deal. I'm glad I listened to that little voice. These cookies are GREAT!

I think the recipe would have been great without my tiny tweak to it, but my addition of Chai Tea Latte Mix to the icing and dough brought out the spices and made it really special. Hopefully you have it at your local grocery store. I find it near the teas, coffee and cocoa mixes. Great for a winter day or anytime!


I got the idea for the cutout heart from one of those little Betty Crocker booklets you get at the checkout stand. I thought it was a sweet idea and it put a little finishing touch on the spice girls



Chai Spice Girls
Adapted from Better Homes and Garden recipe found HERE

Ingredients

• 2 spiced chai-flavored tea bags
• 1 tablespoon Chai Tea latte powder
  
• 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
• 1 recipe Powdered Sugar Icing - see below
  

Directions

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, 2 teaspoons Chai Tea Powder 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.

There's still time to make some!! The dough is very very forgiving. I have to add this note...and hopefully it won't sway any of you from trying these, but the icing tastes very much like the icing on Brown Sugar Cinnamon Poptarts which happen to be my favorite flavor of Poptarts.