Tea Bag Cookie Recipe
By Bulk Herb Store - June 15, 2015
Eat, drink tea, and be merry! These gluten free goodies are two of your favorite things in one: healthy and delicious. And in a round-about way, they are also both cookie and tea. This witty recipe makes for a whimsical spin on the classic shortbread cookie and is perfect for dunking in your favorite cup of tea.
Cream butter and sugar together with an electric mixer. Add remaining ingredients, one at a time, finishing with the flour and mixing until the dough comes together.
Cover the dough in plastic wrap and refrigerate for 30 minutes. Preheat oven to 350.
Roll dough to about 1/4” thick on a well-floured surface. Using a sharp knife, carefully begin to cut small rectangles (about 2”x3” wide). Separate the rectangles and cut 2 corners off of each rectangle, to make a tea bag shape. Use a straw to poke a hole for the tag string, and repeat for remaining tea bags.
Transfer tea bag cookies to a baking sheet and refrigerate cookies for 20 minutes before baking. Bake 10-12 minutes. Let rest on cookie sheet for 2 minutes. Re-poke tag string holes with straw, if necessary, and transfer to cooling rack.
Now for the fun part! Make or use store-bought tags. String tags through punched holes. Brew up your favorite tea to pair with your cookies and enjoy!
Tea Bag Cookies
- 1 Cup (2 sticks) Softened Butter
- a Cup of Powdered Sugar
- 1 Tablespoon Vanilla Extract
- 15 Drops Rose Absolute Essential Oil
- 3 Tablespoons Organic Honey
- 3 Tablespoons Red Rose Petals
- 1 3/4 Cup Gluten Free Flour (Recipe in Making Babies Book, page 200)
- 1 Straw
- 20 small tags (store bought or handmade)
- Your Favorite Bulk Herb Store Tea