Tea Bag Shortbread Cookies

 Please join me for some Shortbread Tea Bag Cookies that Cissy was able to bring home from our Evening Tea Party last week.  Aren't they the sweetest looking cookies?  

 My teapot and cup stack was given to me from a dear, sweet neighbor.  Isn't it so cute? It's perfect for Spring!

 I found two of these birdie pillows for my Adirondack chairs and they add a touch of brightness to my patio.  

This past week,  I was privileged to be able to attend the Honor Roll program at the middle school for these two, sweet grandsons.

Author: St. Mark's La Tea Da Tea Party, courtesy of As Easy as Apple Pieprint recipe

Tea Bag Shortbread Cookies

My granddaughter, Cissy, and I had these at the Evening Tea Party that we were invited to. I bought the recipe cards that they had for sale, and this recipe was included. The ladies at the church put herbs in the cookies, but the recipe didn't include that ingredient. You will also need: a straw or skewer to make a hole in the cookie, kitchen twine or string, custom tea bag tags.

INGREDIENTS:

• 2 cups + 1 tablespoon flour
• 3.2 oz. cold, unsalted butter, diced
• 1/2 cup + 1/2 tablespoon powdered sugar, sifted
• 1 egg
• 1 teaspoon vanilla
• pinch of salt
• 3.5 oz. dark chocolate

INSTRUCTIONS:

1. Place the butter and flour in food processor, and pulse until you have a sandy mixture.
2. Transfer the mixture to a large bowl, add powdered sugar, egg, vanilla, and salt.
3. Mix with your hands and then turn the mixture onto a work surface and knead until a smooth dough forms.
4. Wrap the dough with cling wrap and refrigerate for 30 minutes.
5. Place chilled dough on parchment paper, lightly dust with flour , then roll it out to about 1/4" thickness.
6. Lay a tea bag on the dough for measurement, and cut out rectangles using a knife.
7. Again using the tea bag for measurement, cut the tops to give the rectangles a tea bag shape. Poke a hold at the top with a skewer or straw.
8. Refrigerate cut cookies for 30 minutes while preheating the oven to 350 degrees.
9. Bake for 11-12 minutes or until slightly golden. Allow to cool to room temperature.
10. Put the dark chocolate in microwavable dish and melt, using 30 second intervals, stirring frequently.
11. Dip the tea bag cookies halfway in the melted chocolate and place them on a cookie sheet lined with parchment. Refrigerate for 10-15 minutes, until chocolate hardens.
12. Cut strin about 9" long and thread through the hold in cookie. Use glue stick to cover the blank side of your tea bag tag, place string in middle and fold tag in half, securing the thread ends inside.
13. Enjoy these cute tea bag cookies!

http://www.kittyskozykitchen.com/2017/05/tea-bag-shortbread-cookies.html

Created using The Recipes Generator

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