Recipe: 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.

CHAI SPICE GIRLS

Prep: 25 min. Chill: 3 hr. Bake: 12 min. Oven: 350 degrees

Makes 18 to 20 cookies

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

1 recipe Powdered Sugar Icing

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 3 hours or until easy to handle.

3. Preheat 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.

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.

Powdered Sugar Icing

In medium bowl combine 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla, and 4 teaspoons milk. Stir in additional milk, 1 teaspoon at a time, until piping consistency.

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.

Each cookie: 309 calories, 16 g fat (10 g sat. fat), 64 mg cholesterol, 112 mg sodium, 39 g carbohydrates, 1 g fiber, 3 g protein. Daily Values: 10 percent vitamin A, 2 percent calcium, 7 percent iron.

Recipe by Angela McCrovitz / Better Homes and Gardens