Cardamom and Lime Sandwich Cookies with Chai Floating Islands

Yields: about 5 dozen sandwich cookies
Preparation: 105 minutes

Spicy and sophisticated, Chai adds another layer to an already delicious treat.

Beat the butter with the sugar and vanilla until fluffy.
In a separate bowl stir the flour with the cornstarch, cardamom and salt; beat into the butter mixture on low speed. Divide the dough into two portions and shape each into a log, about 1 inch (2.5 cm) thick. Chill for at least 1 hour or until firm enough to slice easily.
Preheat the oven to 325°F (160°C) and position the racks in the lower and upper thirds of the oven. Slice the logs into ⅛ inch (3 mm) thick rounds; transfer to parchment paper-lined baking sheets. Bake in batches and rotate the sheets halfway through baking for 15 minutes or until bottoms are pale golden. Cool completely on a rack.

Frosting

Meanwhile, beat egg whites with lime zest and juice until foamy. Add the icing sugar and beat on low until combined. Beat on high until fluffy; chill if needed until firm but spreadable. Spread 1 tsp (5 mL) frosting onto the bottom of half of the cookies.
Sandwich with a second cookie and serve with Chai Floating Islands.

Chai Floating Islands

Heat the milk, Chai tea bags and half the sugar in a deep skillet set over medium heat, stirring occasionally, until simmering. Meanwhile, beat egg whites with vanilla until fluffy. With the mixer on high, gradually add remaining sugar, beating until stiff peaks form. Use two spoons to create eight smooth ovals from the meringue mixture and float on the warm tea mixture. Simmer gently spooning the warm tea mixture over the meringues every 2 minutes, until set (about 6 minutes). Carefully divide the tea mixture between eight teacups and top with a meringue. Serve immediately with sandwich cookies.

Tips:

GAY LEA - Unsalted Butter