Chai Butter Cookies

2 cups all-purpose flour

1 to 2 teaspoons chai tea (contents of one tea bag)

1/4 teaspoon fine sea salt

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 cup (1 stick) butter, at room temperature

1/2 cup shortening, preferably Crisco, at room temperature

1 1/2 cups confectioners’ sugar, sifted

1 egg, at room temperature

1 teaspoon pure vanilla extract

1. In a large bowl, sift the flour, chai, salt, baking soda and cream of tartar. Set aside.
2. In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and shortening on medium until light and fluffy, 3 to 5 minutes. Add the confectioners’ sugar, and beat on low speed until smooth. Add egg and vanilla, and beat on low until well combined.
3. On low speed, slowly add the dry ingredients. Beat until well combined. Cover with plastic wrap, and refrigerate at least 2 hours.
4. Preheat the oven to 350 degrees F.
5. Using an ice cream scoop or melon baller, take some of the dough, and shape it into 1-inch balls. (Keep remaining dough in the refrigerator.) Place the dough balls on an ungreased cookie sheet, and press with the tines of a fork to flatten. (If your dough starts getting sticky, dip the fork tines in a small dish of sugar before pressing.) Bake until pale golden, but not brown, 10 to 12 minutes. Cool slightly on the baking sheet on a rack. Transfer the cookies to a rack to cool.