Chocolate Dipped Shortbread Tea Bag Cookies
Impress your friends the next time you have them over for tea with these chocolate dipped shortbread tea bag cookies.
Although tea bag cookies are easy to make, they do require a bit of work….but they are just so cute that it’s completely worth it!
Prepare the shortbread dough, shape the cookies to look like tea bags, bake them, dip them in chocolate, add bakers twine or kitchen thread and labels to complete the look.
If you don’t have a tea bag cookie cutter (I don’t), cut the dough into rectangles with a knife and cut the top corners off. A real tea bag was used to measure the size of the rectangles.
Before baking, use a straw or decorating tip #5 to poke out a hole at the top of each cookie.
Melt the chocolate in the microwave in 30 second intervals, stirring frequently, until the chocolate is completely melted. You can use dark chocolate, milk or white.
To make the tea bag labels, print out mirror images of clipart, fold them, add glue to the inside of the tag and sandwich the string in between. You can find free printable tea bag labels on google or Pinterest.
Store the cookies in an airtight container in the fridge for a couple of days. You can also make the cookies in advance, cut out the shapes and freeze them. Then when you need them, bake them from frozen.
Chocolate dipped shortbread tea bag cookies are plain delicious and make excellent gifts!
More cookie recipes
- Flourless Chocolate Cookies
- Lemon Crinkle Cookies
- Cantucci Recipe (Italian Almond Cookies
- Shortbread Mug Lid Cookies
How To Make It: Chocolate Dipped Shortbread Tea Bag Cookies
- 2 cups + 1 tablespoon (250 g) all-purpose flour
- 3.2 oz. (90 g) cold unsalted butter diced
- ½ cup + ½ tablespoon (85 g) powdered sugar sifted
- 1 egg
- 1 teaspoon vanilla extract
- a pinch of salt
- 3.5 oz. (100 g) dark chocolate
You will also need:
- straw or skewer or a decorating tip number 5
- kitchen string or bakers twine
- custom tea bag tags
- Place the butter and flour in a food processor and pulse until you have a sandy mixture.
- Transfer to a large bowl, add the icing sugar, egg, vanilla extract and salt.
- Mix the ingredients with your hands then turn the mixture onto a work surface and knead until you have a smooth dough.
- Wrap the dough with cling film and let it rest in the fridge for 30 minutes.
- Place the chilled dough on parchment paper, lightly dust it with flour and roll it out with a rolling pin until is ¼ inch (5 mm) thick.
- Lay a tea bag down onto the dough for measurement and cut out rectangles using a knife.
- Using again the tea bag for measurement, cut the top corners to give your rectangles a tea bag shape.
- Use a decorating tip or a straw to poke a hole at the top.
- Put the cookies in the fridge for 30 minutes and preheat the oven to 347°F (175°C).
- Bake for 11/12 minutes or until slightly golden then allow to cool at room temperature.
- Put the dark chocolate in a narrow container and microwave it in 30 second intervals, stirring frequently, until the chocolate is completely melted.
- Dip the tea bag cookies halfway in the melted chocolate and put them on a baking tray lined with parchment paper or on a cooling rack. Place the cookie in the fridge for 10/15 minutes, until the chocolate hardens.
- Cut a piece of string (about 9 inches-20 cm long). Thread the string through the hole.
- Use a glue stick to cover the blank side 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.
- Enjoy these cute tea bag cookies!