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: 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

Total Time Prep: 45 min. + cooling Bake: 10 min./batch + cooling

Yield about 3-1/2 dozen

Test Kitchen Approved

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

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.
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.
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.
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 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.

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

Recipe Creator