Cream together the butter and sugar with an electric hand mixer or stand mixer.
Add the vanilla bean paste and chai spice to the creamed butter, and mix until well incorporated and fragrant.
Mix in the flour until just combined.
Remove dough from mixer, and form into approximately a 12 inch long, by 2 inch diameter log.
Wrap the dough in plastic wrap and refrigerate for at least 3 hours.
Preheat the oven to 325F and line a baking tray with parchment paper or a silpat.
While the oven is preheating, remove the dough from the refrigerator and slice into ¼ inch thick rounds.
Place the sliced dough onto the cookie sheets about an inch to an inch and a half apart. These cookies do not spread.
Bake for anywhere between 10-15 minutes (I baked mine for 12), until just starting to turn golden brown along the bottom edges.
Allow cookies to cool for at least a half hour on the cookie sheet before moving to a cooling rack.
Cool completely and serve.
