Tea Bag Cookies


  • 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

Preparation Method:

  • 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

Image courtesy:sandrakavital

Makes about 24 cookies


Coconut-Banana Choco Muffins


  • Butter- As required
  • Sugar-2/3 cup
  • Smashed banana- 2 Banana’s
  • Egg-1
  • Vanilla essence- 1 tsp
  • Coconut extract- 1/4 Tsp ( for flavoring)( optional)
  • Milk- 1/3 cup
  • Baking powder – 1 1/2 Tsp
  • Baking soda- 1/2 Tsp
  • Salt- as required
  •  Flour – 2 cups
  • Chocolate chips-1/2 Cup
  •  flaked coconut – 1 1/4 cup


  1. Preheat the oven to 350 degrees F. Lightly grease the muffin mould.
  2. In a  bowl beat together the butter and sugar until it turns light.
  3. Beat  the banana, egg, vanilla, coconut extract and milk to it
  4. Add the baking powder, baking soda, salt and flour to it and Beat until smooth.
  5. Stir in the chocolate chips and coconut flakes to it
  6. Let the batter sit for some time  and then scoop it  into the muffin mould. Sprinkle the tops with the coconut. Bake for 20 minutes and then transfer it carefully

Image and Recipe courtesy: Liz