Fresh Gingerbread Shortbread Cookies
Whew that was a mouthful! Something about tea cookies made with a TEA?!
This is the first year my family came to visit me for Christmas! I was very nervous and excited at the same time! So, I prepared this recipe in advance alone to see how they would turn out! Little did I know this batch created enough for a family for six!
These are good and surprisingly extra sweet! –Dad Hunt
A sweet cookie to bring the family together! Usually, my go to dessert is cheesecake! But I decided to switch it up so my siblings can have something to enjoy since they are both under the age of 5! Plus, we can't forget to leave some cookies out for Santa! So, this is sort of the perfect two in one! But if you don't like super sweet treats - I'll say cut the sugar measurement in half!
Shortbread Cookies with Fresh Gingerbread tea
Prep Time: 75 minutes | Cook Time: 15 Minutes
1 teabag of Fresh Gingerbread
1 cup (2 stick) unsalted butter, room temperature
1 tsp of pure vanilla extract
2 cups of flour
½ cup powder sugar
¼ tsp salt
5oz of melt chocolate
Let's Get to It!
Cookies
Preheat oven to 350°F and line 2 baking sheets with parchment paper.
In a large bowl, mix the Fresh Gingerbread tea, powdered sugar, and butter until it's smooth and creamy. Then add vanilla extract, salt, and flour. Mix it until well blended.
Cover mixture with plastic wrap (Saran Wrap, Cling Wrap, etc.) and put in the fridge for an hour.
Roll out mixture with a rolling pin. After use a butterknife to trace out a teabag for its shape. Then poke a hole in the shapes to look like a real teabag. If you have children feel free to use a cookie cutter.
Place cut out cookie shapes in fridge for an extra 15 minutes. This will help it hold shape.
Place on parchment paper and place in the oven for 15 minutes. They will not change color when fully bakes, so don't cook longer than 15 minutes.
Remove the cookies from the over and set them in a baking rack for 10 minutes. Your cookies are ready to eat! But if you want them to be a little fancier, dip them in chocolate.
Chocolate Sauce
Break up Hershey chocolate bars and put them into a microwave safe cup. Add about 1 tbsp of water.
Heat this for about 1 minute. After this stir this until creamy. Add more chocolate or water as needed.
Lastly dip the cookies in the chocolate and refrigerate until the chocolate is solid on the cookies! Then they are ready to eat! Serve them right after or store them in an airtight container for up to 1 week. If you need more time just freeze them like I did. Once they are thawed, they are just as fresh as when I made them.
Try this and let us know what you think!