- Serves 7
- Makes 15
- 30 minutes
- Difficulty Easy
- 6 Ingredients
Kids love these teabag cookies, and so do the grownups.
Ingredients (serves 7 | makes 15 )
- 1 Cup Unsalted butter
- 1 Cup Granulated sugar
- 3 Cups Flour
- 1 teaspoon Vanilla extract
- 1 egg
- 2 teaspoons baking powder
- Preheat oven to 180° C.
- In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes.
- Beat in extracts and egg.
- In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface.
- Wet your hands and finish off kneading the dough by hand. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
- Roll the dough and cut into teabag shape and make a hole at the top.
- Bake at 180 for 8-10 minutes. Let it cool on the cookie sheet until firm enough to transfer to a cooling rack.
- Thread a string through the hole, use some sticky paper or teabag tag. Tie the loose end, dip them in melted chocolate and let it cool. Enjoy with tea or coffee.
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