Tea bag cookies

Ingredients for 1 servings:

• 250 g butter
• 150 g powdered sugar
• 350 g flour
• ½ lemon(s), juice
• 150 g dark chocolate coating

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 5 hours 15 minutes

Gift from the kitchen, birthday or Christmas cookies, for one baking tray, makes about 10 cookies

Place the butter, powdered sugar, 330g flour, and lemon juice in a bowl and knead. The dough must then be chilled in the refrigerator for 2-3 hours. Remove the dough from the refrigerator about 30 minutes before use. Preheat the oven to 180-200 degrees Celsius (top/bottom heat). Sprinkle the work surface with the remaining flour and roll out the dough. Use a knife to cut out tea bag shapes. To do this, cut out rectangles and cut off the corners at both top ends. Now pierce a hole in the middle of each with a wooden skewer. The tea bag string will go through this later. Place the raw cookies on a baking sheet lined with baking paper and bake for about 12 minutes (depending on the oven), until they are the desired degree of browning. Let cool. Once the cookies have cooled, melt the chocolate coating in a water bath. Dip the bottom half of the cookies into the chocolate coating and let dry. Finally, thread the yarn through the cookies and tie them securely. Cut 3 x 1.5 cm wide strips from a DIN A4 sheet of paper. Paint them if desired or write a greeting on them. Fold the paper in half so that it is now 1.5 x 1.5 cm wide. Glue the paper to the top end of the yarn.