A sweet little platter of tea bag cookies added that special touch to the tea and coffee bar and dessert table!
All you need to do is make some cookie dough, roll it out, cut out an almost rectangle shape. Place cookies on a parchment paper lined cookie sheet and using a knife, cut top two corners off cookie dough. Then use a straw to poke a hole. Bake and let cool. String with ribbon and using double sided tape, stick a cute tag onto the string.
Melt chocolate chips and a little vegetable oil in a bowl and dip cookies in and lay flat on a cookie sheet and place in freezer. When the chocolate has set (about 20 minutes) place in an airtight container in freezer until your party or simply place on a platter and serve.
Here is a pdf of the tags you can print, cut and use and stick to the cookies!
And of course….. the best cookie dough!
Basic Cookie Dough
1 cup margarine (Earth Balance)
1/2 tsp. vanilla extract
4 cups flour
2 cups icing sugar (confectioners sugar)
3 tsps. baking powder
Yields 7 to 8 dozen (if dough rolled thin, 4-6 dozen if kids are making them:)
Preheat Oven to 350 degrees.
Line a baking sheet with parchment paper.
In a large mixer bowl, beat eggs. Add margarine and vanilla. Add flour and baking powder and mix well.
Roll out dough on a floured board to 1/4″ thickness and cut into desired shapes. Place on cookie sheet.
Press sprinkles onto cookies.
Bake 10 – 12 minutes or until slightly browned.
Remove from Cookie sheet to cool.
(Recipe credits: Spice and Spirit The Complete Kosher Cookbook)