W H A T ’S C O O K IN G
food
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DECEMBER 2008 BETTER HOMES AND GARDENS
CHAI SPICE GIRLS
Move over gingerbread boys—make room
for sugar and spice and all things nice.
Just two bags ofehai tea plus two
teaspoons each of pumpkin pie spice and
molasses flavor an all-time favorite-
holiday cookie cutouts.
PREP: 25 MIN. CHILL: S HR. BAKE: 12 MIN.
OVEN:350°F
2
spiced chai-flavor tea bags
3
cupsall-purposeflour
2
tsp. pumpkin pie spice
1
'/2
cups butter,softened
1
cup sugar
2
eggyolks
2
Tbsp. molasses
1
recipe Powdered Sugar Icing
і. Remove tea bag contents (3 teaspoons);
discard bags. In medium bowl combine
tea, flour, and pumpkin pie spice; set aside.
2
.
1
n large mixing bowl beat butter on
medium to high 30 seconds. Add sugar;
beat until light and fluffy. Beat in egg
volks 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°F. Grease cookie
sheets or line with parchment paper. On
lightly floured surface, roll half the dough
at a time to W 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,
*/2
teaspoon vanilla, and 4 teaspoons
milk. Stir in additional milk, 1 teaspoon
at a time, until piping consistency.
TO STORE
Layer cookies between waxed
paper in covered airtight container. .Store
at room temperature up to 3 days or
freeze up to 3 months.
EACH COOKIE
309 cal, 16 g fat (lO gsat.fat),
64 m gchol, 112 m g sodium, 39gcarbo, 1 gfiber,
3g p ro . D a ily Values: 1 0 % vit.A , 2 % calcium ,
7 % iron.
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