Chai Tea Sandwich Cookies

Vanilla cardamom cookies
INGREDIENTS:

  • 2 1/2 cups AP flour
  • 3/4 tspn salt
  • 1/2 tspn baking powder
  • 1 heaping Tbspn ground cardamom (or more, if you want extra spicy cookies)
  • pinch of freshly ground black pepper
  • 2 sticks butter
  • 3/4 cup sugar
  • 1 large egg
  • 2 tspn vanilla
  • vanilla sugar, optional (recipe found below)

METHOD:

  1. In a bowl, combine the flour, salt, baking powder, cardamom, and black pepper. Set aside.
  2. In a mixing bowl, beat butter and sugar until light and fluffy, about 2-3 minutes on medium.
  3. Mix in the egg and vanilla to the fluffed butter and sugar.
  4. Gradually add the dry ingredients in two batches and mix until combined.
  5. Wrap the dough in 2-3 separate portions in parchment paper and freeze until firm, about 1 hour.

Meanwhile, make the filling:
Darjeeling tea filling
INGREDIENTS:

  • 1/2 cup whole milk
  • 4-5 Tbspn loose leaf Darjeeling tea
  • 1/4 cup butter, at room temperature
  • 1/4 cup veggie shortening
  • 2 cups sifted powdered sugar

METHOD:

  1. In a small saucepan, combine milk and Darjeeling tea.  Bring to almost a boil.
  2. Remove the milk from heat, cover and let steep for 10 minutes.
  3. Return the milk to heat and simmer until the liquid reduces by about a half or more.  Let cool.
  4. In a mixer, beat butter and shortening for about 2-3 minutes on medium.
  5. Add milk tea and gradually mix in powdered sugar.
  6. With mixer on high, beat for 2-3 minutes until light and fluffy.

Baking and assembling:

  1. Preheat oven to 180 degrees C.
  2. Take one portion of dough out of the freezer at a time. Roll out dough between two pieces of parchment paper or on a floured surface until about 1/4″ thickness. Use a cookie cutter to cut out shapes.
  3. Place prepared dough on a pan with a silpat or sheet of parchment paper. If using, sprinkle each piece with vanilla sugar.
  4. Bake cookies for ~15-18 minutes, rotating once half-way through.
  5. Remove cookies and let cool.
  6. Fill a pastry bag with the filling and pipe a small amount on a cookie.  Sandwich the filling with another cookie and gently press down.

for vanilla sugar:

  1. Fill a clean jar with sugar.
  2. Split open a vanilla bean and scrape the seeds into the sugar in the jar.  Mix.
  3. Bury the vanilla bean in the sugar as well.
  4. Seal the jar tightly and keep in a cool, dark place for at least 1 week until the sugar absorbs the vanilla fragrance.
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