Name: Chai Latte Spritz Sandwich Cookies
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 35 to 40 cookies
Ingredients: 4 spiced chai black tea bags; 1 1/2 sticks (12 tablespoons) unsalted butter; 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2/3 cup granulated sugar; 1 large egg, at room temperature; 1 tablespoon water; 1 teaspoon vanilla extract; 1 stick unsalted butter, softened; 1/4 cup nonfat milk powder; Pinch of salt; 1 1/3 cups confectioners’ sugar

Directions

Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Empty the contents of the tea bags into a spice grinder and grind until fine.
Melt the butter in a medium skillet over medium heat, swirling occasionally, until brown flecks appear, 5 to 7 minutes. Transfer the butter to a large bowl, scraping the bottom of the skillet. Stir in half of the ground tea. Refrigerate until completely cooled and opaque but still soft, 30 to 45 minutes.
Meanwhile, whisk the flour, baking powder and salt in a medium bowl.
Add the granulated sugar to the cooled browned butter and beat with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add the egg and beat until well incorporated. Add the water and vanilla extract and beat again. Add the flour mixture and beat on low speed until combined.
Assemble a cookie press according to the manufacturer’s instructions using the wreath disk. Working in batches, fill the press with some of the dough. Press cookies about 1 inch apart onto 2 ungreased, unlined cookie sheets.
Bake, switching the pans halfway through, until the cookies are set and lightly browned around the edges, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer the cookies to racks to cool completely. Repeat with the remaining dough.
Make the filling: Beat the butter, milk powder, the remaining half of the ground tea and the salt in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Add the confectioners’ sugar and beat again until smooth and fluffy, about 2 minutes. Sandwich the cooled cookies with the filling.

Photograph by Kate Sears

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