Tea Bag Cookies with Printable “Sherlock” Tea Tags and Bonus Recipe

Cookies

• Cover two cookie sheets with parchment paper or silicone baking mat.
• Cream the butter and sugar. Stir in flour and salt, mixing until just combined. Be sure to scrape the sides and bottom of your bowl.
• Dump dough onto a sheet of plastic wrap. Wrap and smash into a 1-inch thick disk. Refrigerate for 30 minutes.
• Roll dough out on a piece of floured parchment paper, to 1/4 inch thick. Make sure to flour the top of the dough before rolling it out, so your rolling pin doesn't stick.
• Cut out rectangles of about 1.75 inches x 2.25 inches. A pizza cutter works great for this!
  
• Using the stencil or eyeballing it, cut the two top corners off of each cookie, then use a straw to punch a hole in the cookie for the string.
  
• Use a spatula to place cookies on a baking tray 1 inch apart. You can squish and re-roll the scraps to make more cookies, or you can save them and make the bonus recipe below.
• Refrigerate the cut out dough for 15 minutes. This will help them keep their shape in the oven. Preheat oven to 350°F.
• Bake the cookies for 7-9 minutes until lightly golden. If they have formed any air bubbles while baking, gently (and carefully) pat down while the cookies are still warm. Set aside to cool.
• Once cookies have cooled, in the microwave, melt chocolate in a mug or other deep container. Start with 30 seconds, stir, and continue to microwave and stir in 15-second increments until melted.
• Dust any stray crumbs from your first cookie and dip until chocolate covers about half of it. Continue with the remaining cookies. When your chocolate gets low, you can sweep the cookies back and forth in the chocolate to help scoop it up the sides of your cookies so that they look uniform. Place on parchment paper and allow to set.
• Thread string and cut out tea tags. Using double-stick tape or a glue stick, fold and stick sides of paper together. Trim corners if desired. Serve and enjoy!