Chai Shortbread Cookie Sandwiches (Printable)

Buttery chai-spiced shortbread cookies with creamy filling

# What You Need:

→ Shortbread Cookies

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→ Chai-Spiced Filling

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# Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - Whisk together flour, salt, and all chai spices in a medium bowl.

03 - Beat butter and powdered sugar until light and fluffy. Incorporate vanilla extract.

04 - Gradually add flour mixture to butter mixture, mixing until just combined.

05 - Roll dough to 1/4-inch thickness on lightly floured surface. Cut with 2-inch round cutter and place 1 inch apart on prepared sheets.

06 - Bake for 12-15 minutes until edges are just golden. Cool completely on wire rack.

07 - Beat butter until creamy. Gradually incorporate powdered sugar until fluffy. Mix in vanilla and spices. Add milk 1 teaspoon at a time to reach thick, spreadable consistency.

08 - Spread or pipe 1-2 teaspoons filling onto flat side of one cookie. Top with another cookie. Repeat until all cookies are assembled.

# Expert Advice:

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The black pepper in these cookies creates this subtle warmth that sneaks up on you
They freeze beautifully so you can bake ahead and still have fresh treats

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Let the cookies cool completely before filling or the butter will melt and slide right off
The dough firms up in the refrigerator so if it gets too soft to roll chill it for 15 minutes

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Use a ruler or measuring tape when rolling out dough for perfectly uniform cookies that bake evenly
Chill the cut cookies on the baking sheet for 10 minutes before baking to help them keep their shape

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