SweeTooth Design Company
Saturday, February 15, 2014
Tea Bag Shortbread Cookie
This is a very easy DIY, Sweetooth recommends to enjoy this recipe with a nice pot of Earl Grey or any of your favorite tea. ^_^
Ingredients: (makes 24 cookies)
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
3.5 ounces dark chocolate broken into small pieces
1. After making the cookie dough, roll out 1/4 inch thick and cut out using a tea bag as a guide.
2. With the help of a skewer make a tiny hole at the top of the cookie so that once its baked and cooled, you can tie a string through it.
3. Chill for 10 minutes in the refrigerator and bake.
4. Cool and dip into tempered dark chocolate.
1. Preheat the oven to 350 degrees F.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined.
3. Add the vanilla.
4. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together.
5. Dump onto a surface dusted with flour and shape into a flat disk.
6. Wrap in plastic and chill for 30 minutes.
7. Roll the dough 1/4-inch thick.
8. Place a tea bag as a guide and cut with a sharp knife.
9. Make a small hole at the top with the help of a skewer or cookie stick.
10. Place the cookies on an ungreased baking sheet lined with parchment paper.
11. Bake for 20 to 25 minutes, until the edges begin to brown.
12. Allow to cool to room temperature.
13. When the cookies are cool, place them on a baking sheet lined with parchment paper.
14. Put 2 and half ounces chopped chocolate in a glass bowl and microwave on high power for 20 seconds.
15. Stir with a wooden spoon.
16. Continue to heat and stir in 20-second increments until the chocolate is just melted.
17. Add the remaining chopped chocolate and stir until the residual heat in the bowl melts the chocolate completely.
18. Allow it to sit at room temperature, stirring often, until it’s completely smooth. The more you stir, the glossier the chocolate will get.
19. Dip each cookie half way through in the chocolate and set it on parchment paper to dry. It will only take a couple of minutes for the chocolate to set.
20. After it’s dried, string a thread through the hole (if after baking the opening is small, gently push the skewer through) and attach the tea bag.
21. Arrange on a platter and serve.
Shortbread Cookies- Recipe by Ina Garten
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