White Mocha Double Spice Chai Black Tea Cookies (Dana)

By vanderwiel72000

Ingredients

• 1 1/2 cups all purpose flour
• 1/8 tsp salt
• 2 Double spice Chai Black Tea bag (empty contents)Dana uses STASH
• Dash of Ground Cloves
• 3/4 Cup Powdered Sugar (sift prior to measuring)
• 10 TBLSP butter-softened
• 2 Egg yolks
• 1 TBLSP ice water

Preparation

Step 1

Combine flour and next four ingredients in a large bowl, whisk to blend.
Place powdered sugar and butter in bowl beat with mixer at medium speed till light and fluffy. Add egg yolks one at a time. Gradually add flour mixture to the butter mixture beating at low speed just until combined. (It may be a little crumbly) sprinkle dough with 1 TBLSP ice water toss through a fork. Divide dough in half. Shape into 2 (6 inch long logs). Wrap each log in wax paper. Chill 1 hour or till very firm.

Preheat oven to 375

Unwrap logs and carefully cut each log into 18 slices. (Serrated knife-don't recall). Place on parchment lined baking sheets 2 inches apart. Bake 10 minutes. Remove; cool on pans 5 minutes, then, cool completely on wire rack. Do not remove parchment paper from sheets.

WHITE MOCHA DIPPER
1 12 oz back Nestle White Chocolate Chips

Follow directions on back of bag for microwave melting, NOT THE ONE FOR DIPPED FRUIT. Check and stir every 30 seconds. DO NOT OVERHEAT. She used a Pyrez 2 cup measuring cup and filled it 1/2 full.

After cookies are completely cool, dip each cookie one dunk (not in and out due to colelction of crumbs.) Place cookies back onto the sheets with the parchment paper. If you want sprinkles add now and then refrigerate or put in very cool place to allow chocolate to set. Maybe frozen or served immediately.