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Batter
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Step 1
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| Sift together flour, salt, baking soda and baking powder in a bowl and set aside. |
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Step 2
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| Beat butter and sugar together with an electric or stand mixer until light and fluffy, about 5 minutes. Then add cream cheese, egg and vanilla and continue to mix for about a minute. |
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Step 3
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| Turn mixer speed to low and incorporate the flour mixture a few tablespoons at a time until thoroughly combined. Cover and chill the dough while making the ganache filling. |
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Filling
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Step 4
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| Preheat the oven to 350°F. Brew tea for 12 minutes, then strain and reserve. Discard tea leaves. |
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Step 5
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| In a microwave-safe bowl, add cream, chocolate and salt, and heat on high for 1-1 ½ minutes, whisking every 20 seconds. Stop heating once mixture is velvety smooth (careful not to burn the chocolate!). |
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Step 6
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| Place plastic wrap directly on the surface of your ganache (plastic has to touch the ganache) to avoid skin from forming. Chill in fridge while cookies are baking. |
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Cookies
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Step 7
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| Roll the chilled dough into walnut sized balls (about 1 tbsp each) and arrange on cookie sheets one inch apart. Make an indent with your thumb in each cookie and bake for about 10-12 minutes. |
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Step 8
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| Remove from oven and quickly reshape the thumbprint with the back of a teaspoon. |
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Step 9
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| Place back into the oven and continue baking for 14-18 minutes or until the edges are lightly golden. Remove from oven and let cool. |
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Step 10
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| Use a spoon or piping bag to fill each cookie with chilled ganache (about 1 tsp per cookie). Top with toasted coconut and enjoy! Makes about 50 cookies. |
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