Ingredients

• 1 ¾ tsp Chai Tea Leaves
• 1 cup Unbleached White All-Purpose Flour
• ½ tsp Ground Cinnamon
• ¼ tsp Ground Ginger
• ⅛ tsp ground allspice
• ⅛ tsp Ground Cardamom
• Pinch ground Cloves
• Pinch finely ground Black Pepper
• ¼ tsp Fine Sea Salt
• 8 Tbsp unsalted Butter, room temperature (113 g)
• ⅓ cup Powdered Sugar (40 g)
• 1 tsp Vanilla Extract
• 2 oz White Chocolate, from a bar
• 2–3 Tbsp chopped roasted Pistachios

Instructions

1. Add chai tea leaves to a spice grinder or a mortar and pestle, and process/grind down until the tea leaves break down in size. Set aside.
2. To a small bowl add flour, chai tea, cinnamon, ginger, allspice, cardamom, cloves, pepper and salt and whisk together until combined. Set aside.
3. Add butter to the bowl of a standing mixer fitted with a paddle attachment and beat on low for a few seconds. Add powdered sugar and beat together on medium speed until light and fluffy, 1–2 minutes, scraping down the sides of the bowl with a spatula as needed. Add vanilla extract and beat until just incorporated.
4. With the mixer off, add about one third of the flour mixture. Set to low and add the remaining flour gradually. The mixture will appear crumbly and dry at first, but it will come together. Scrape down the side of the mixing bowl as needed and continue to mix until a clumpy dough forms.
5. Transfer dough onto a lightly floured surface, shape into a disc, wrap with plastic, and place in the refrigerator to chill for 25 minutes before rolling out and cutting.
6. Place the dough round back onto the lightly floured surface, and with a lightly floured rolling pin, roll out the dough until ¼-inch thick. When rolling, rotate the dough often to prevent it from sticking. Use a 3-inch fluted cookie cutter and cut out as many cookies as possible.
7. Combine the scraps, reroll to the same thickness, and cut out the remaining cookies. Transfer the cookies to two large baking sheets lined with parchment paper, spacing them 1 ½ inches apart. Place both sheets in the refrigerator for about 15 minutes. While they chill, heat the oven to 325°F.
8. Bake for about 14 minutes, rotating halfway through, or until set. Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack.
9. Roughly chop white chocolate and add to a medium glass bowl. Place over a saucepan filled with a few inches of simmering water, taking care not to let the bowl touch the water.
10. Stir the chocolate until melted and smooth, then transfer to a piping bag. Cut a small portion off the tip and drizzle each cookie with the white chocolate. Immediately garnish each cookie with chopped pistachios.
11. Cookies are ready to serve once the chocolate has set.