Ingredients

1

tea bag chai tea

1

                        pouch Betty Crocker™ sugar cookie mix

1/2

cup butter, melted

1

egg

1/4

cup eggnog (do not use canned)

Cinnamon-sugar

1

cup powdered sugar

1/2

teaspoon freshly grated nutmeg

Preparation

Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Remove tea leaves from tea bag; discard bag.

In large bowl, mix tea leaves, cookie mix, butter, egg and 2 tablespoons of the eggnog until well blended.

Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart. Flatten dough slightly with bottom of glass dipped in cinnamon-sugar.

Bake 8 to 10 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

In small bowl, mix powdered sugar, nutmeg and remaining 2 tablespoons eggnog until smooth. Spoon glaze over cooled cookies. Let stand until set.