Tea Bag Cookies

Tea Bag Cookies


  • all-purpose flour, plus more for rolling- 2 cup
  • Baking powder- 1/2 Tsp
  • Unsalted Butter, softened- 1/2 cup
  • Sugar- 1 cup
  • Egg- 1 cup
  • Vanilla Extract- 1 Tsp
  • semisweet chocolate, chopped- 1/2 cup

Preparation Method:

  • In large bowl, whisk flour and baking powder. Set aside.
  • In another large bowl, cream butter and sugar until light and fluffy. Stir in egg and vanilla. Gradually add flour mixture and beat until combined. Flatten into a disk and wrap in cling wrap. Chill until completely firm. Dough can be frozen up to three months.
  • Preheat oven to 325 degrees Fahrenheit. Line baking sheets with baking paper. Remove dough from the fridge and let stand on the counter for 5 minutes. On a lightly flour board and with a floured rolling pin, roll out dough to about an eighth of an inch thick. Using a knife, cut dough into rectangles. Cut the top corners of each rectangle to make them shaped like tea bags. ┬ápoke a hole in between the snipped corners of the dough using a pointed tip bject.
  • Bake until edges are golden, 10 to 12 minutes. Cool completely on wire racks.
  • Melt semisweet chocolate over double boiler. Dip cookies a third way through. Set on parchment-lined cookie sheet to dry. Decorate with thread and tag, if desired.

Recipe courtesy:Martha Stewart

Image courtesy:sandrakavital

Makes about 24 cookies

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