Photo: Jennifer Davick; Styling: Caroline Murphey
The chai gives this cookie a kick while the eggnog topping shows a sweet side.
How to Make It
Step 1
Preheat oven to 350°. Remove tea leaves from tea bag; discard bag.
Step 2
Stir together tea leaves, cookie mix, butter, egg, and 2 Tbsp. eggnog until well blended.
Step 3
Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Flatten dough slightly with bottom of a glass dipped in cinnamon sugar.
Step 4
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).
Step 5
Whisk together powdered sugar, nutmeg, and remaining 2 Tbsp. eggnog until smooth. Spoon over cooled cookies.
Step 6
Note: We tested with Tazo Chai Organic Black Tea.
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