Rating: 4.5 stars
13 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 11

The chai gives this cookie a kick while the eggnog topping shows a sweet side.

Recipe by Southern Living December 2009

Gallery

Jennifer Davick; Styling: Caroline Murphey

Recipe Summary

hands-on:
20 mins
total:
46 mins
Yield:
Makes 2 dozen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Remove tea leaves from tea bag; discard bag.

    Advertisement
  • Stir together tea leaves, cookie mix, butter, egg, and 2 Tbsp. eggnog until well blended.

  • Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Flatten dough slightly with bottom of a glass dipped in cinnamon sugar.

  • 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).

  • Whisk together powdered sugar, nutmeg, and remaining 2 Tbsp. eggnog until smooth. Spoon over cooled cookies.

  • Note: We tested with Tazo Chai Organic Black Tea.

Advertisement
Advertisement