Chai Tea Eggnog Cookies Food

CHAI TEA EGGNOG COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Remove tea leaves from tea bag; discard bag.
• In large bowl, mix tea leaves, cookie mix, butter, egg and 2 tablespoons of the eggnog until well blended.
• Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart. Flatten dough slightly with bottom of glass dipped in cinnamon-sugar.
• Bake 8 to 10 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In small bowl, mix powdered sugar, nutmeg and remaining 2 tablespoons eggnog until smooth. Spoon glaze over cooled cookies. Let stand until set.

EGGNOG CHAI SUGAR COOKIES

Steps:

• Preheat oven to temperature specified on cookie mix package (usually 350-375F). Line baking sheets with parchment paper.
• Remove tea leaves from teabag, discard tea bag.
• Mix together sugar cookie mix, tea leaves, melted butter, egg and 2 T. eggnog until well blended.
• Drop by half tablespoonfuls onto parchment-lined cookie sheets.
• Dip the bottom of a glass into cinnamon sugar and lightly press onto top of each cookie.
• Bake as instructed on package, cool completely on wire racks.
• Combine powdered sugar, nutmeg, and 3-4 T. eggnog to make icing.
• Frost each cookie.

CHAI TEA EGGNOG COOKIES

Steps:

• Preheat oven to 350°. Remove tea leaves from tea bag; discard bag.
• Stir together tea leaves, cookie mix, butter, egg, and 2 tablespoons eggnog until well blended.
• Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Flatten dough slightly with bottom of a glass dipped in cinnamon sugar.
• Bake at 350° for 8 to 10 minutes or until lightly browned. Remove from baking sheet to a wire rack, and cool completely (about 10 minutes).
• Whisk together powdered sugar, nutmeg, and remaining 2 tablespoons eggnog until smooth. Spoon over cooled cookies.

CHAI TEA COOKIES

Steps:

• Combine flour, white sugar, powdered sugar, tea mix, and salt in a food processor or small chopper. Pulse until tea is pulverized and distributed throughout the dry ingredients. Mix in cinnamon, ginger, cardamom, allspice, and cloves. Add butter and vanilla extract. Pulse together just until a rough dough is formed.
• Scrape out dough onto a piece of wax or parchment paper. Form dough into an 8-inch log. Cover with paper and roll the log until smooth. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper or silicone baking mat.
• Use a sharp knife to slice the chilled log of dough into 1/3-inch-thick pieces. Place on the baking sheets.
• Bake in the preheated oven until edges are just beginning to brown, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.