Spiced Sugar Cookie Recipe: Makes 1 dozen 4-inch cookies or 2 dozen 2-inch cookiesINGREDIENTS 1/2 cup (1 stick) unsalted butter, at room temperature 1/2 cup vegetable oil, such as canola or sunflower oil. I used almond oil. 1/2 cup granulated sugar, plus additional for sugaring tops 1/2 cup powdered sugar 1 large egg 2 teaspoons vanilla extract, or the seeds of 1 vanilla bean 2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 Chai Tea packetICING 1 cup powdered sugar 1/4 T-spoon of nutmeg 1/4 T-spoon of cinnamon 3 Tablespoons of milkMETHOD1. Preheat the oven to 180 degrees C. Line baking sheet with parchment paper, or foil, or grease generously with butter or cooking spray.2. Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute. Add the vegetable oil. It may not fully incorporate with the butter, but thats ok. Add the granulated sugar, powdered sugar, egg, vanilla and crushed chai tea leaves beating on medium speed until each ingredient is completely incorporated. 3. Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low. The dough will be soft.4. Refrigerate the dough for 1 hour or freeze for 15 minutes just so its easier to handle.5. For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart. For smaller cookies use 1 Tablespoon for each cookie. Press the dough evenly with your fingers or palm to 1/4-inch thickness. Generously sprinkle sugar on top of the cookie dough.6. Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely. The cookies will keep for up to 3 days if stored in an airtight container.7. For the icing mix 1 cup powdered sugar with 1/4 T-spoon of nutmeg, 1/4 T-spoon of cinnamon and 3 Tablespoons of milk.8. Lightly sprinkle cinnamon over the cookies.Spiced Sugar CookiesMakes around 36. Prep time = 15mins. cook time = 8-10 mins.INGREDIENTS:2 3/4 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt1 3/4 cups white sugar2 1/2 teaspoons ground cinnamon1 teaspoon ground ginger1 teaspoon ground cardamom1/2 teaspoon ground allspice1/4 teaspoon finely ground black pepper1 cup unsalted butter, softened1 egg1/2 teaspoon vanilla extractDIRECTIONS:1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.2. In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside.3. In a medium bowl combine sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies.4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes.5. Beat in egg and vanilla extract, combine until fully incorporated.6. Slowly blend in dry ingredients mixing until just combined.7. Using a small scoop (2 teaspoons) roll dough into balls and then into the reserved sugar-spice mixture. Place dough balls on prepared baking sheet about 1 1/2 inches apart.7. Bake in preheated oven for 8 to 10 minutes.8. Let stand on baking sheet two minutes before removing to cool on wire racks.Store cookies in an airtight container at room temperature for up to 3 days.Autumn EGGLESS SPICED COOKIE RECIPE 180 degrees C