Chai Spice Girls

• 2 spiced chai-flavor tea bags
• 3 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 1/2 cups butter, softened
• 1 cup sugar
• 2 egg yolks
• 2 tablespoons molasses

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.
3. Beat in egg yolks and molasses. Beat 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.
4. Prehead 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.
5. Bake 12 minutes or until edges are lightly browned. Cool on cookie sheets 2 minutes. Transfer to rack to cook completely. Decorate with powdered sugar icing.
6. Icing:.
7. In medium bowl combine 1 - 1/2 cups powdered sugar, 1/2 teaspoons vanilla and 4 teaspoons milk. Stir in additional milk, 1 teaspoons at at time, until it's of piping consistency.
8. To Store:
9. Layer cookies between wax paper in covered airtight container. Store at room temperature up to 3 days or freeze up to 3 months. (if they last, that is).

chaiflavor, allpurpose, pumpkin pie spice, butter, sugar, egg yolks, molasses

Taken from www.food.com/recipe/chai-spice-girls-356835 (may not work)