Shortbread mug lid cookies - easy to make and everyone will love them at your next gathering or tea party!
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5 from 5 votes
Shortbread Mug Lid Cookies
Prep Time:
1 hr 35 mins
Cook Time:
15 mins
Total Time:
1 hr 50 mins
 
Author: As Easy As Apple Pie
Course: Cookies
Servings:12 cookies

Shortbread mug lid cookies - very easy to make, wrap them up with a pretty mug and give them to friends and family as gifts!

Ingredients
  • 250 grams (2 cups+1 tablespoon) all-purpose flour
  • 90 grams (3.2 ounces) butter cold and diced
  • 85 grams (1/2 cup + ½ tablespoon) icing sugar powdered sugar
  • 1 egg
  • 1 teaspoon lemon zest
  • a pinch of salt
  • 40 grams (1/4 cup) hazelnuts
  • 40 grams (1.4 ounces) dark chocolate
Instructions
  1. Place the butter and flour in a food processor and pulse until you have a sandy mixture.
  2. .
    chocolate dipped shortbread tea bag cookies
  3. Transfer to a large bowl, add the icing sugar, egg, lemon zest and salt.
  4. Mix the ingredients with your hands then turn the mixture onto a work surface and knead until you have a smooth dough.
  5. Wrap the dough with cling film and let it rest in the fridge for 30 minutes.
  6. chocolate dipped shortbread tea bag cookies
  7. Roll out the dough about ½ cm (0.19 inches) thick and use a round cookie cutter to make the lids.
  8. shortbread mug lid cookies
  9. Roll the remaining dough into small logs, 6 cm (2.5 inches) long and curve them. These are the handles on top of the lids.
  10. Place the lids on a baking sheet lined with parchment paper and attach the handle in the middle of the cookie. Put a piece of rolled parchment paper underneath the handle and keep it there until the cookies are out of the oven.
  11. shortbread mug lid cookies
  12. Chill the cookies for 30 minutes.
  13. Preheat the oven to 175 degrees C (347 degrees F).
  14. Bake the shortbread mug lid cookies for 15 minutes or until lightly golden, remove and place on a wire rack to cool.
  15. Don't switch off the oven as you have to toast the hazelnuts.
  16. Spread the hazelnuts in a single layer on a baking sheet and toast until the skins are mostly split and the nuts are light golden brown and fragrant (about 15 minutes).
  17. Remove from the oven and rub the hazelnuts until the loose skins come off.
  18. Let them cool completely and pulse in a food processor until chopped.
  19. Melt the chocolate in the microwave.
  20. With a small brush, spread the melted chocolate all around the side of the cookie then roll in the chop hazelnuts.
  21. Put the shortbread mug lid cookies on a wire rack to dry.
  22. Enjoy!
Notes

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