Chai Spice Cookie

Well the Christmas season is here! Time to start making the cookies and treats that we all love to eat. I don't know why we wait ALL year to make them and then try to pack them into the month of December but we all do it! We all have those favorite cookies mom used to make or the delicious fudge, cranberry bars, pumpkin pies and all those delicious treats! So this month I will try to blog all of my favorite treats that I like to make during the holidays!  I hope you stay tuned as we go through this month that is my FAVORITE TIME OF YEAR!! Have a wonderful season and don't stress over it. Don't get so busy that you forget to just enjoy it! Enjoy the time with friends and family! I know I will. this will be the first year in 4 that my family will all be together for Christmas. My parents returned from Zambia, My brother is close to them and Keith and the boys and I are going to spend Christmas with all of my crazy family. I can't wait!  I will be posting recipes as we travel too so keep checking back! It will be a delicious holiday season! Yummy!

When I visit my Meema, she always has a pile of new cooking magazines that I always love to browse through. I love getting new recipes to try and these cookies I got from Better Homes & Gardens a few years ago. I thought they sounded interesting but didn't try them for a while. I was a little hesitant to make them with tea leaves, but I am glad I kept the recipe and tried them. These are a very tasty and fun to make with kids. You can cut them in cool shapes and they like to decorate them.

Chai Spice Cookie
2 spiced chai flavored tea bags
3 cups flour
2 tsp Pumpkin Pie spice
1 1/2 cup butter, softened
1 cup sugar
2 egg yokes (egg replacer works well in this recipe)
2 Tbsp Molasses

Remove tea bag contents (about 3 teaspoons of tea) discard bags. In a medium bowl combine tea, flour and pumpkin spice. Set aside.

In a large mixing bowl beat butter on medium speed for 30 seconds. Add sugar and beat till fluffy and light. Beat in egg yokes and molasses. Beat in as much flour as you can, and stir in the remaining flour. Divide dough in half. Cover and refrigerate 3 hours.

Preheat oven to 350 degrees. Grease cookie sheet or line with parchment paper.
 On lightly floured surface roll half the dough to 1/4 in thick. Cut with  whatever shape cookie cutters you want. Place on cookie sheet and bake 12 minutes till edges are lightly brown. Cool on cookie sheet for 2 minutes  Transfer to cooling rack. Cool completely and decorate with powdered sugar icing.

Powder Sugar Icing
1 1/2 cup powder sugar
1/2 tsp vanilla or I like Almond flavoring
4 tsp milk
Mix all together. Stir in more milk if needed till icing is piping consistency.

Layer cookies between wax paper in covered airtight container. Store for 3 days at room temp or freeze up to 3 months.   Here is a picture from the Better Homes and Garden Magazine. Try these!