- 2 cups all-purpose flour
- 2 Tbsp, your choice of DCD Chai Tea mix
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup confectioners sugar
Sift together flour and Chai Tea, set aside.
Preheat oven to 350. Line two baking sheets with parchment paper and set aside.
Place butter in bowl and cream on medium speed until fluffy. Add sugar. Continue to beat untl light in color and fluffy.
Add flour mixture, combine on low, until flour mix is just incorporated and dough sticks together when squeezed with fingers.
Wrap dough in plastic and chill in fridge for 15-20 minutes, until firm enough to roll.
Place parchment paper on counter. Dust with flour. Roll dough into 1/4″ thickness. Cut into two inch shapes (I used a square cookie cutter. You could just use a pizza cutter or whatever cookie cutter you like), and transfer to prepared baking sheets. Gather scraps, re-roll, and cut until all dough is used.
Bake until cookies are firm and barely starting to color, 15-20 minutes. Cool completely.
Store in airtight container.