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Chai Tea Sandwich Cookies
You’ll love these cookies filled with a dreamy chai-infused ganache. They’re perfect after a meal, with a cup of tea, as a breakfast treat—or anytime at all. —Lauren Knoelke, Des Moines, Iowa
Ingredients
- 1/3 cup heavy whipping cream
- 2 chai-flavored black tea bags
- 8 ounces white baking chocolate, finely chopped
- 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
- 1. For ganache, in a small saucepan, bring cream just to a boil; remove from heat. Add tea bags; let stand 10 minutes. Discard tea bags.
- 2. Place chocolate in a small bowl. 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.
- 3. 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 2 disks; wrap each and refrigerate until firm enough to roll, about 15 minutes.
- 4. 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.
- 5. Spread or pipe 1 heaping teaspoon ganache on bottoms of half of the cookies; cover with remaining cookies. Let stand until set.
Nutrition Facts
1 sandwich cookie: 104 calories, 7g fat (4g saturated fat), 14mg cholesterol, 46mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.
© 2024 RDA Enthusiast Brands, LLC
