Masala Chai Spiced Icebox Cookies
- 5 tsp Mosi Masala Chai loose leaf tea
- 1 ½ cups all-purpose flour
- ½ cup sugar
- ¾ cup cold butter, cut up
- ⅓ cup white chocolate chips
- 2 tbsp heavy cream
Tools + Equipment
- Food processor
- Measuring spoons
- Measuring cup
- Oven toaster
- Mixing bowls for dry and wet ingredients
STEP 1: Preheat oven to 325°F. In a food processor combine flour, sugar, and Masala Chai loose leaf tea; add butter. Pulse until dough begins to clump together. Transfer mixture onto a piece of parchment paper. Gather dough, pressing into a disk. Top with an additional piece of parchment; roll dough to 1/8 inch thick.
STEP 2: Using a 2-inch cutter, cut out dough. Place cutouts 1 inch apart on ungreased cookies sheets. Bake 15 to 20 minutes or until light golden brown. Cool cookies on a wire rack.
STEP 3: For ganache: Place white chocolate chips in a small bowl. In a separate bowl microwave cream 15 seconds. Pour over chocolate chips; let stand 1 minute. Stir until smooth. (If white chocolate chips don't melt completely, microwave mixture 5 seconds; stir until smooth.) Let cool 10 minutes. Spread a thin layer of ganache on cookies. Let stand until white chocolate ganache is set. Makes 40.