1                cup  all-purpose flour
1 3/4           cups  white whole wheat flour
1                cup  sugar
1         tablespoon  loose Chai spice tea or orange spice tea (about 3 tea bags)
2          teaspoons  baking powder
1 1/2      teaspoons  ground ginger
1 1/2      teaspoons  ground cinnamon
1 1/2      teaspoons  ground allspice
1         tablespoon  vegetable oil
1         tablespoon  triple sec (orange-flavored liqueur) or orange juice
3              large  eggs
Cooking spray

Preheat oven to 350°.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through allspice) in a large bowl. Combine the oil, liqueur, and eggs, and add to the flour mixture, stirring until well-blended (the dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

Bake at 350° for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce the oven temperature to 325°; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

– – – – – – – – – – – – – – – – – – –