- all-purpose flour, plus more for rolling- 2 cup
- Baking powder- 1/2 Tsp
- Unsalted Butter, softened- 1/2 cup
- Sugar- 1 cup
- Egg- 1 cup
- Vanilla Extract- 1 Tsp
- semisweet chocolate, chopped- 1/2 cup
- In large bowl, whisk flour and baking powder. Set aside.
- In another large bowl, cream butter and sugar until light and fluffy. Stir in egg and vanilla. Gradually add flour mixture and beat until combined. Flatten into a disk and wrap in cling wrap. Chill until completely firm. Dough can be frozen up to three months.
- Preheat oven to 325 degrees Fahrenheit. Line baking sheets with baking paper. Remove dough from the fridge and let stand on the counter for 5 minutes. On a lightly flour board and with a floured rolling pin, roll out dough to about an eighth of an inch thick. Using a knife, cut dough into rectangles. Cut the top corners of each rectangle to make them shaped like tea bags. poke a hole in between the snipped corners of the dough using a pointed tip bject.
- Bake until edges are golden, 10 to 12 minutes. Cool completely on wire racks.
- Melt semisweet chocolate over double boiler. Dip cookies a third way through. Set on parchment-lined cookie sheet to dry. Decorate with thread and tag, if desired.
Recipe courtesy:Martha Stewart
Makes about 24 cookies