Find flavors of a classic tea in these melt-in-your-mouth butter cookies. The sugary chai coating makes for just the right amount of crunch.
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How to make
Combine butter and 1/2 cup sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, milk and vanilla; continue beating until well mixed. Add flour, 2 tablespoons chai mix, baking powder and salt; beat, scraping bowl often, until well mixed.
Divide dough in half; shape each half into 8-inch log. Wrap each in plastic food wrap. Refrigerate 1-2 hours or until firm.
Heat oven to 375°F.
Combine 1/3 cup sugar and remaining chai mix in small bowl; set aside.
Cut logs into 1/4-inch slices with sharp knife. Place, 1 inch apart, onto ungreased cookie sheets. Bake 7-9 minutes or until edges begin to brown. Cool 1 minute on cookie sheets; remove to cooling rack. Dunk warm cookies into sugar-chai mixture to coat. Cool completely.
Refrigerating dough before cutting into slices makes it more manageable. It also creates more tender cookies since the dough has to be handled less than room temperature dough.
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