Chai Tea Sandwich Cookies
Total TimePrep: 45 min. + chilling Bake: 10 min./batch + cooling
Makesabout 3-1/2 dozen
- 8 ounces white baking chocolate, finely chopped
- 1/3 cup heavy whipping cream
- 2 chai-flavored black tea bags
- 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
- 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 Facts1 sandwich cookie: 104 calories, 7g fat (4g saturated fat), 14mg cholesterol, 46mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.
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Nov 5, 2019
These were really good! I had to make a few adjustments though; it seemed like the recipe might have been written incorrectly. The 1/3 cup of cream in the ganache was not nearly enough to melt the chocolate; I had to add a bit more (the total including the first amount was probably 1/2-2/3 cup total) and whisk until it was smooth. Make sure you have more than just the amount the recipe says, so you can add more until the texture is what you want. Also, the dough with just butter in it was way too crumbly and wouldn't hold together. I added some more of my leftover cream there too, maybe 1/8-1/4 cup, until I could get the dough to hold together. So overall, I'd make sure you have around 3/4-1 cup of cream on hand for this recipe, though you might not need it all.
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.