Add butter, salt and sugar to bowl of stand mixer and blend on medium-low speed until combined.

Add sherpa honey vanilla chai and blend mixture until well combined (butter should be evenly blended in), scrape down bowl as needed.

Add in flour and mix until combined.

On a floured surface, roll dough out 1/3-inch thick. Cut into squares or rectangles.

Transfer to ungreased baking sheets spacing 1-inch apart. You can dust of excess flour from scrapes, compress together and re-roll.

Transfer baking sheets to refrigerator and chill 30 minutes.

Preheat oven to 350 degrees and bake one sheet at a time in center of oven until cookies are just set about 13 - 16 minutes.

Let cool on baking sheet 15 minutes. Then transfer to a wire rack to cool. Repeat with second baking sheet.

If opting to use optional chocolate finish: Place chocolate in microwave safe dish. Melt in 20 second increments on 50% power, stirring between intervals until melted and smooth (or melt in a double boiler on the stovetop).

Dip cooled cookies about halfway into chocolate, lift cookie then run bottom side of cookie along inside bowl edge to remove excess chocolate. Transfer to parchment paper lined baking sheets and sprinkle chopped walnuts then refrigerate to set.