Karen uses a herbal spice chai from Vancouver's T Room- which has hundreds of exceptional teas. When I realized my chai was unsweetened and not as fragrant, I added more cardamom, anise, clove and cinnamon.
2 1/4 cups sifted flour
1/2 tsp. salt
1 tablespoon herbal spice chai, sifted
1 cup unsalted butter at room temperature
1/4 cup icing sugar (confectioner's sugar to some)
1 tsp. vanilla
Icing (confectioners') sugar for dusting (adding some ground ginger)
Preheat oven to 400°F
Combine dry ingredients.
Cream butter, sugar and vanilla until smooth.
Add the dry ingredients and mix until combined.
Roll into tablespoon size balls and place on parchment or Silpat lined sheets to bake.
Bake 10 minutes until just golden on the bottom edge.
Cool on the pan 5 minutes before transferring to rack.
Dust or roll the cookies in icing sugar; store with layers of parchment or waxed paper between each layer.