Spice Tea Cookies with Chai Icing

• Vegetarian

• Produce

  • 2 bags Celestial seasonings bengal spice tea
  • 2 bags Celestial seasonings gingerbread tea
  • 1/4 tsp Ginger

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 1/2 cup Butter flavored crisco
  • 1/8 tsp Cardamon, ground
  • 1 Chai icing
  • 1/2 tsp Cinnamon
  • 2 1/4 cup Flour
  • 3/4 Granulated sugar
  • 1/4 tsp Pumpkin pie spice
  • 1 cup Royal icing
  • 1 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter

Found on mylifecookbook.com

Description

Ingredients

• 2¼ cup flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ cup butter
• ½ cup butter flavored Crisco
• ¾ granulated sugar
• ¾ cup brown sugar, packed
• 1 teaspoon vanilla
• 2 large eggs, room temperature
• 2 bags of Celestial Seasonings Bengal Spice tea (remove bags)
• 2 bags of Celestial Seasonings Gingerbread tea (remove bags)
• Chai Icing
• 1 cup royal icing
• ½ teaspoon cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon pumpkin pie spice
• ⅛ teaspoon cardamon, ground

Directions

• Preheat oven to 375 degrees.
• In a large bowl mix the flour, salt, tea and baking soda.
• With your mixer cream the butter, Crisco, sugar, brown sugar, eggs and vanilla until creamy.
• Slowly add your flour mixture until everything is well combined. May have to scrap down the sides to get everything mixed.
• Place your cookies on a cookie sheet (not greased) and bake for 10-12 minutes depending on the size of your cookies.
• Check for doneness and desired color.
• Let cool completely before icing.
• For the icing: Mix the royal icing with the cinnamon, ginger, cardamon and pumpkin spice.
• When cookies are completely cooled, decorate with the icing. I used a squeeze bottle.
• Let the cookies sit out overnight to harden the icing.
• This recipe makes enough icing for a double batch of cookies so you can cut it in half if you are making a single batch.
• Enjoy!