Ingredients
1/3 cup heavy whipping cream2 chai-flavored black tea bags8 ounces white baking chocolate, finely choppedCOOKIES:2 cups all-purpose flour1/2 cup sugar1/2 teaspoon ground cinnamon1/2 teaspoon ground cardamom1/8 teaspoon salt1/8 teaspoon pepper1 cup cold butter, cut into 16 pieces2 teaspoons vanilla extract
Preparation
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.
