So first things first- on Monday, my friend Hannah gave me the heads up that Ree Drummond (aka The Pioneer Woman) was going to be in Houston doing a book signing the next day! I was super excited but wasn’t sure if I would even be able to get in since it was so last-minute.
I called the bookstore- Blue Willow Bookshop– the next morning and they told me to come around 9 pm and be prepared to stay until midnight!! I got another friend, Kelsey, to go with me and we headed out at 8:30! This may not seem like a big deal, but since Ben and I get home from most dates between 9 and 9:30- I was feeling young again!
The bookstore was super-organized and since they were running behind, they told us to leave for about an hour and come back so we wouldn’t have to wait outside in the cold for long. Nice, right? So we called back in an hour and they told us to come back. Within 5 minutes we were inside the store, and within 15 minutes we were meeting her! Although it all lasted about 30 seconds, she is so friendly, even after signing books for 4 hours, with probably another two hours to go.
I don’t get really giddy about meeting celebs, but this one was special for sure. I read her blog way before her magazine appearances and Food Network show, so it was special seeing a blogger become very successful, yet remain grounded and down-to-earth.
Okay, now down to the recipe! If you missed the first few days of 12 Days of Christmas Party Food, check out (gluten-free) Cheesy Brazilian Bread, Sausage and 3-Cheese Lasagne, and Classic Buttermilk Pie. Today, I’m making cookies!
So here’s what you do: (and if you scroll down to the bottom of the page, there’s a handy printable for the recipe!)
Brew three tea bags in 1/3 cup boiling water for 15 minutes.
In a stand mixer or using a hand mixer, cream butter and sugars. Add egg, brewed tea, and vanilla until incorporated. Add flour and baking soda. Chill in the freezer for one hour.
After chilling, preheat oven to 375. Use a 1/8 cup measuring cup to scoop dough onto cookie sheets. Cook for 12 minutes or until golden.
For the Icing: Combine contents of teabag, (do not brew; use loose leaves) sugar, and milk. Start with two Tbs. and add more if needed. You want frosting to be about the consistency of creamy peanut butter.
After cookies have cooled, frost them and enjoy! And don’t try to refrain from eating the extra frosting with a spoon. It’s impossible! 🙂
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About Kelli Hays
I’m glad you could meet the Pioneer Woman. 🙂 And the cookies look yummy. I had a chai latte wedding cake for my wedding, so this rang a bell!
Sounds interesting and looks delicious. I love Chai tea and sugar cookies but have never had a cookie like this. Pinning, will have to try sometime. Thanks for sharing!
Hi, I am just wondering where the printable recipe went. There’s nothing down at the bottom of the page on my end. I made these last year for lots of people for Christmas and got rave reviews. I’d love to make them again but didn’t write down the recipe. Would you mind checking on the printable recipe or sending to me? Thanks!