Chocolate Dipped Shortbread Teabag Cookies
I saw these adorable cookies on Pintrest and had to make them myself! Aren’t they super cute? And they taste pretty yummy!
Supplies (other than ingredients):
- Teabag Shaped Cookie Cutter (DIY tutorial)
- Straws
- String
- Printer, Paper, Clipart
- Parchment Paper (optional)
Teabag Cookies
First, I followed Ina Garten’s recipe for shortbread cookies to make the dough. The only difference is that instead of 1 cup of sugar, I added 2/3 cup because I don’t like super sweet desserts.
After I had the dough rolled out, I used the cookie cutter that I made to cut out teabag shaped cookies and poked a hole in the top using a straw.
Bake them as directed on parchment paper and let them cool completely before dipping them in chocolate.
Teabag Tags
To make the teabag tags, print out mirror images of clipart (like vintage teapots) and fold them. Cut close to the image in the shape of a square.
Cut a bit of string (about 10 inches long) and tie the ends together in a knot. Add glue to the inside of the tag and sandwich the string between the tag.
Place the end of the string through the hole at the top of the cookies until you’ve created a loop. Next, put the tag through the loop.
Dipping Chocolate
For the chocolate, I put about 1 cup of semi-sweet chocolate chips in a cup (or any narrow container) and microwaved it in 30 second intervals, stirring frequently, until the chocolate was completely melted.
Dip the cookies in the melted chocolate and let it cool.
(Please note that I didn’t add the tags till after I had dipped the chocolate which was a bad idea because the chocolate kept getting on my hands when I was trying to add the tags so basically, it’s better to add the tags before.)
Once cool, enjoy! Yummers!
DIY Peanut Better Cups
Makes 24
You Will Need:
- 6 Ounces Semi-Sweet Chocolate ( I used Baker’s Chocolate squares.)
- Milk
- Peanut Better Icing (here)
- Mini Cupcake Pan and Baking Cups
- Freezer
Instructions:
- Line the cupcake pan with the baking cups. In a small pot, melt the chocolate on medium-low heat, and keep adding small amounts of milk until it reaches the consistency that you would like - smooth, and just thick enough that it will harden when you put it in the freezer/fridge.
- Get a small spoon, and scoop a tiny amount of the melted chocolate into the bottom of the baking cups. It should fill up about 1/3 of the cup. If you want the finished product to be pretty and tidy, spread the chocolate out so that it is even and covers the whole bottom of the cup. If it doesn’t matter what they look like, don’t bother smoothing it out - it will turn out fine!
- Put the cupcake pan in the freezer for 5-10 minutes, or until the chocolate is firm enough so that it doesn’t move around when you add the next layer.
- If you haven’t made it already, make the peanut butter icing. If you have already made it, take it out of the fridge and microwave it for 15-20 seconds, or until it is soft enough that it will spread out. Spoon a small amount of the icing overtop of the chocolate, and, using your fingers (make sure you wash your hands!), spread it out so it covers the first layer of chocolate. The cup should now be about 2/3 full.
- Put it in the freezer for about another 5 minutes, and then when you take it out, take the rest of the chocolate and spoon it overtop of the peanut butter. You may need to melt the chocolate again. You should have just enough chocolate to cover all of the cups. If not, melt another ounce or two and you should be fine!
- If you aren’t going to eat them for a little bit, put them in the fridge so that the chocolate hardens, but if you want them faster, put them in the freezer - just remember to give them about 10 minutes to thaw!
Enjoy!Please Note: I made this recipe myself and did not get a picture, so the picture that I used is just a basic idea of what they will look like.
ALERT: HARDCORE MEXICANFOODPORN!!!!
Chocoflan
Chocoflan = Chocolate Cake with Flan on top
mmmm
RECIPE: HERE!!!
