Chai Spice Cutouts

Servings: 3 dozen

3 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
1 1/2 cups (3 sticks) butter
1 cup sugar
1/4 teaspoon salt
2 large egg yolks
1 medium vanilla bean
Colored sugar and prepared frosting for decorating

In a large bowl, sift or whisk together flour, pumpkin pie spice, ginger, allspice and cardamom; set aside.

Combine butter, sugar and salt in large bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add the egg yolks, one at a time, and beat until smooth. Using a small knife, split the vanilla bean in half, lengthwise. Scrape the seeds from both sides of the pod with the tip of the knife and add them to the butter-sugar mixture; beat to combine. Add in flour-spice mixture, 1 cup at a time, blending until fully incorporated.

Divide the dough in half; wrap in plastic. Refrigerate at least one hour or until firm.

Preheat oven to 350ºF. Line two baking sheets with parchment paper.

Remove and unwrap 1/2 the dough on a lightly-floured surface. Roll out to 1/4-inch thick. Cut out shapes with cookie cutters and transfer to prepared baking sheets. Roll out scraps and repeat with remaining dough, re-chilling as necessary.

Sprinkle with decorative colored sugar if desired; bake until golden brown, about 12 minutes.

Cool on sheets or wire racks, frost if desired.

Store in airtight container for up to one week.

Recipe and photograph provided courtesy of the Wisconsin Milk Marketing Board, Inc. Used with permission.