Chai Spiced Cookie

1 tablespoon ground chia seeds

3 tablespoons water

8 ounces mascarpone cheese

1 stick butter, softened

3 tablespoons chai tea concentrate

1 box (18.25 ounces) vanilla cake mix

½ teaspoon ground ginger

¼ teaspoon ground clove

1 teaspoon cardamom

Chai icing

1 cup powdered sugar

3 tablespoons mascarpone cheese

2 tablespoons chai tea concentrate

¼ teaspoon ground ginger

¼ teaspoon ground cardamom

Heat oven to 375 degrees. Line cookie sheets with parchment paper

In a small bowl, combine ground chia seeds and water.

In the bowl of a stand mixer (or with an electric hand mixer), cream mascarpone and butter. Mix in tea and chia mixture.

In another bowl, mix cake mix with ginger, cardamom and clove. Slowly add to the mixer and blend well. Let dough rest 20 minutes. Using a tablespoon, roll dough into balls and place on parchment lined cookie sheet. Bake for 16-18 minutes or until center of cookie is firm and edges are crisp. Cool before icing.

For the icing: In a medium bowl, whisk sugar with mascarpone, chia tea and spices until light and fluffy. Spread on cooled cookies.

Makes 2 dozen cookies.

Chris Crabtree, Winfield