Chai Spice Cutouts

Directions

1. 1
   In a large bowl, sift or whisk together flour, pumpkin pie spice, ginger, allspice and cardamom; set aside.
2. 2
   Combine butter, sugar and salt in large bowl.
3. 3
   Using an electric mixer or wooden spoon, beat until light and fluffy.
4. 4
   Add the egg yolks, one at a time, and beat until smooth.
5. 5
   Using a small knife, split the vanilla bean in half, lengthwise.
6. 6
   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.
7. 7
   Add in flour-spice mixture, 1 cup at a time, blending until fully incorporated.
8. 8
   Divide the dough in half; wrap in plastic.
9. 9
   Refrigerate at least one hour or until firm.
10. 10
    Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
11. 11
    Remove and unwrap 1/2 the dough on a lightly-floured surface.
12. 12
    Roll out to 1/4-inch thick.
13. 13
    Cut out shapes with cookie cutters and transfer to prepared baking sheets.
14. 14
    Roll out scraps and repeat with remaining dough, re-chilling as necessary.
15. 15
    Sprinkle with decorative colored sugar if desired; bake until golden brown, about 12 minutes.
16. 16
    Cool on sheets or wire racks, frost if desired.
17. 17
    Store in airtight container for up to one week.