Chai Tea Sandwich Cookies

Name: Chai Tea Sandwich Cookies
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: about 3-1/2 dozen.
Ingredients: 8 ounces white baking chocolate, finely chopped; 1/3 cup heavy whipping cream; 2 chai-flavored black tea bags; COOKIES:; 2 cups all-purpose flour; 1/2 cup sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1 cup cold butter, cut into 16 pieces; 2 teaspoons vanilla extract

You’ll love these cookies filled with a dreamy chai-infused ganache. They’re great after a meal, with a cup of tea, as a breakfast treat—or anytime at all. —Lauren Knoelke, Milwaukee, Wisconsin

Ingredients

8 ounces white baking chocolate, finely chopped
1/3 cup heavy whipping cream
2 chai-flavored black tea bags
COOKIES:
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup cold butter, cut into 16 pieces
2 teaspoons vanilla extract

Directions

For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil; remove from heat. Add tea bags; let stand 10 minutes. Discard tea bags.
Reheat the cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Cool to room temperature, stirring occasionally, until ganache thickens to a spreading consistency, about 1 hour.
Meanwhile, in a large bowl, whisk flour, sugar, cinnamon, cardamom, salt and pepper; cut in butter with vanilla until crumbly. Knead until dough holds together when pressed. Shape into two disks; wrap each in plastic wrap. Refrigerate until firm enough to roll, about 15 minutes.
Preheat oven to 350°. On a lightly floured surface, gently roll dough to 1/8-in. thickness, lifting and rotating dough as needed. Cut with a 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool completely.
Spread 1 heaping teaspoon ganache on bottoms of half of the cookies; cover with remaining cookies. Let stand until set.
Freeze option: Prepare dough. Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Make ganache. Prepare, bake and fill cookies as directed.

Nutrition Facts

1 sandwich cookie: 104 calories, 7g fat (4g saturated fat), 14mg cholesterol, 46mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Reviews

Click stars to rate

Average Rating:

Tsutsuji

Mar 16, 2016

The filling and dough both tasted delicious, but the dough didn't hold together at all. I tried it twice and had to throw away both batches. I may try using these spice combinations in other recipes.