For added decadence, dip the entire cookie into melted chocolate and let it set in the fridge in this Carla Hall recipe.
Makes about 2 dozen 1-inch sandwich cookies
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
Chai Ganache Filling
2 cups heavy cream
4 teaspoons loose chocolate chai (available at gourmet retailers and online on Amazon.com)
2 cups finely chopped dark or semisweet chocolate
In a small bowl, combine flour, cinnamon and salt.
In a medium bowl, using an electric mixer, beat butter and sugar until light and fluffy, about 2 minutes. Mix in vanilla extract.
With mixer on low, gradually add flour mixture. Mix just until blended (do not overmix). Chill dough for at least an hour.
Preheat the oven to 325 degrees.
Roll out dough between two pieces of plastic wrap to 1/4-inch thick. Using a 1-inch round cutter or a cutter of your choice, cut out cookies. Place cookies 1 inch apart on an ungreased cookie sheet. Reroll and recut scraps.
Bake 10 to 12 minutes, until cookies are pale gold, not brown. Let stand for 2 minutes. Transfer to a wire rack to cool completely.
While the cookies are baking, prepare the ganache. In a small pot, bring cream just to a boil. Stir in tea and reduce heat to low. Remove from heat. Steep tea in cream for 5 minutes.
Place chocolate in a stainless-steel bowl. Strain warm infused cream over chocolate. Stir until chocolate melts completely. Let cool until spreadable.
Line up cookies in pairs, flat bottoms facing up. Spoon 1/2 teaspoon of ganache onto each cookie. Sandwich two cookies together and squeeze gently, being careful not to break the cookies. Set aside until the ganache firms up completely, about 30 minutes.
Store in an airtight container.