Chai cookies with milk and white chocolate, toasted pecans and a maple glaze

Chop the pecans, toast to the desired level and set aside.

Cream the butter in a stand mixer for a few minutes until fluffy, scraping the paddle and bowl.

Mix in the vegetable oil; it will look wrong, which is fine.

Add the regular and powdered sugar, sieving out any clumps; mix a couple of minutes.

Add an egg and some vanilla extract.

In a bowl combine all-purpose flour, cake flour, the chai from the tea bag, baking soda and salt; add to the wet dough and mix until the dough begins to solidify.

Mix in the milk and white chocolate chips and the toasted pecans.

Scrape the paddle and bowl, cover with a plate and refrigerate an hour to rest.

Grease the sheet with nonstick spray in place of parchment.

Portion small tablespoon drops and dunk them in sugar.

Bake in a 350 degree oven for nine minutes (the recipe originally said 12, crossed out).

Make a glaze of sugar and maple syrup, loosened with some milk to a spreadable texture.

Once the cookies have cooled, cover them in glaze.