Chai Tea Cut Out Cookies with Chai Royal Icing
 
 
A classic sugar cookie, infused with the flavor and warmth of Chai tea.
Author:
Recipe type: Cookies, Dessert
Ingredients
For the cookies:
  • 1 c all purpose flour
  • 1 c white whole wheat flour (can use all purpose flour)
  • ½ t baking powder
  • ¼ t salt
  • contents of one Chai tea bag
  • ½ c butter, at room temperature
  • 1 c sugar
  • 1 egg
  • 1 t pure vanilla extract
  • Royal Icing or other icing/frosting
  • Sprinkles, colored sugar, luster dust, turbinado sugar, as desired
For the royal icing:
  • ½ c boiling water
  • one Chai tea bag
  • 2 c powdered sugar
  • 1½ T meringue powder
  • ¼ t pure vanilla extract
Instructions
For the cookies:
  1. Sift the flours, baking powder, salt, and contents of tea bag together into a bowl.
  2. In another bowl, using an electric mixer or stand mixer with a paddle attachment, cream the butter and sugar on medium to high speed for 3-4 minutes, or until light and fluffy.
  3. Add the egg and vanilla extract, and beat until well combined.
  4. Reduce the speed to low, and slowly add the flour, mixing just until the dough comes together.
  5. Wrap the dough in plastic wrap, and chill in the refrigerator until firm, at least an hour.
  6. Preheat the oven to 325°F.
  7. Remove the dough from the refrigerator, and roll out to about ¼ inch thickness on a floured surface with a floured rolling pin.
  8. Using cookie cutters, cut out the desired shapes and place them onto a cookie sheet, preferably lined with parchment or a silpat.
  9. Bake for 10-15 minutes, or until golden, rotating about halfway through baking.
  10. Cool the cookies and frost with royal icing. Decorate with sprinkles, sugar, etc., as desired
For the royal icing:
  1. Pour ½ c boiling water over the Chai tea bag and brew for 5-7 minutes. Remove tea bag and cool to room temperature (slightly warmer is OK, too).
  2. Using an electric mixer or stand mixer, combine the sugar and meringue powder.
  3. Add ¼ c of the brewed tea and extract, and beat on medium to high speed for 5-10 minutes, or until stiff, glossy peaks form.
  4. Add more tea or powdered sugar, if needed, to get the desired consistency for spreading, piping , or flooding. The icing is a good consistency for spreading or flooding when you lift the beater and it makes a ribbon that stays on the surface for a few seconds before disappearing.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/2012/12/13/chai-tea-cut-out-cookies-with-chai-royal-icing/