Chai Crescents
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1 cup softened butter In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, chai tea, vanilla, baking soda and salt. Beat until light and fluffy, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle. Preheat oven to 375F. On a lightly floured surface, roll half of dough at a time until 1/4 inch thick. Using a 3 inch crescent-shape cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake for 8 - 10 minutes or until edges are firm and light brown. Transfer to a wire rack and let cool. Frost cooled cookies with buttercream frosting. Immediately sprinkle with crystallized ginger.
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