I recently went into Starbucks for my long awaited red cup of peppermint hot chocolate and to my disappointment, there was none to be found. The lady behind the counter looked confused and said, “Pfefferminze? Und Schokolade?” As if it isn’t the perfect combination. I obviously still can’t get over the lack of minty desserts in Switzerland.
Time to make our own.
These little teabag cookies I made a while back were quite popular, so I thought I would make a holiday version. Also because they were so popular, I decided to make a little baking kit (& cookie cutter!) to easily make these cute treats.
Make some pepperminty dough with a lotta butta. Roll it out and cookie cut those cookies.
Now for some decorations. Melt your white chocolate and dip in the cookie.
Sprinkle some crushed candy canes on top.
Make some festive teabag tags.
Tie on the string, and tape or glue the tags on the end of the string.
- 2 cups all purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter (2 sticks)
- 2/3 cup powdered sugar
- ¾ teaspoon peppermint extract
- 2 white chocolate bars (100g each)
- crushed candy canes (roughly 8 mini candy canes)
- optional: teabag cookie cutter kit
- Mix the flour, baking soda, and salt together in a medium bowl. In a separate bowl, beat your butter until it is creamy. Then add in your powdered sugar; beat until light and fluffy. Do the same with the peppermint extract.
- Add in about a third of the flour mixture. Beat on low-medium speed until combined. Repeat until the two mixtures form a soft crumbly dough. Knead the dough about three times, roll into a flat disk, and wrap in plastic. Let chill for an hour or more before rolling out.
- Preheat your oven to 350 degrees.
- Once the dough is chilled, let stand on a lightly floured surface for about ten minutes. With your rolling pin, roll out the dough to be about an 1/8 inch thick. Use your cookie cutter to make your teabag shape and the straw to make the hole on top, and place on a baking sheet. Bake for about 7-9 minutes. Let the cookies cool completely.
- When the cookies are cooled, start melting your white chocolate in a double boiler on low heat. Once melted, dip the bottom of the teabag cookie into the white chocolate, covering about 1/3 of the cookie. Lay your cookie on wax paper and sprinkle crushed candy canes onto the white chocolate while the chocolate is still melty. Let the white chocolate dry completely before removing from the wax paper.
- Now that the cookies are dry, tie your string through the hole of your teabag cookie. Fold your piece of paper in half, insert the end of the string between the fold of the paper, and glue the two sides of the paper together.
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