Tea Bag Cookies

Tea Bag Cookies

Impress your friends next time you have them over for tea with these cute  tea bag cookies.

I  saw these cookies on “Giallo Zafferano” but I  used the same shortbread recipe as the stained glass cookies.

First you need to make your teabags tags. To make the teabag tags, print out mirror images of clip art and  cut them square. I printed chilly frosting logo on mine.

You will also need: straw or skewer (I used a Wilton decorating tip number 5), kitchen string or thick cotton thread, custom teabag tags, glue and scissors.

If you don’t like dark chocolate dip the tea bag cookies in white or milk chocolate.

They can be stored in an airtight container for a couple of days.

Tea Bag Cookies
 
Author:
Recipe type: Cookies
Serves: 42
Ingredients
  • 100 grams (3.5 ounces) butter, diced
  • 250 grams (2 cups + 1 tablespoon) flour
  • a pinch of salt
  • ½ teaspoon vanilla powder
  • 100 grams (3/4 cup + 1 tablespoon) icing sugar (powdered sugar), sifted
  • 1 egg
  • 100 grams (3.5 ounces) dark chocolate
Instructions
  1. Take the butter out of the fridge and leave it at room temperature for 20 minutes.
  2. Place the butter and flour in the food processor and pulse until you have a sandy mixture.
  3. Transfer to a large bowl, add the icing sugar, salt, vanilla powder and egg.
  4. Mix the ingredients with your hands then turn the mixture onto a work surface and knead until you have a smooth dough.
  5. Form the dough into a ball, wrap it in cling film and let it rest in the fridge for half an hour.
  6. Preheat the oven to 180 degrees C (350 degrees F).
  7. Place the chilled dough on parchments paper, lightly dust it with flour and roll it out with a rolling pin until 7 mm thick (1/3 inch).
  8. Lay a tea bag down onto the dough and cut out the tea bag shapes using a knife.
  9. Use a piping tip or a straw to poke a hole in the top.
  10. Bake for 15/16 minutes then allow to cool at room temperature.
  11. Put the dark chocolate in narrow container and microwave it in 30 second intervals, stirring frequently, until the chocolate is completely melted.
  12. Dip the tea bag cookies in the melted chocolate and put them on parchment paper or on a cooling rack until the chocolate hardens.
  13. Cut a piece of string (about 20 cm/ 9 inches long). Thread the string through the hole. Use a glue stick to cover the blank of your tag. Place the two loose ends of the thread onto the sticky paper and fold it in half securing the two thread ends inside.
  14. Enjoy your tea bag cookies!

Tea Bag Cookies

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