Supplies needed for teabag cookies:
Sift together the flour and baking powder in a small bowl. Set aside.
Cream the butter, peanut butter, sugars, and vanilla with an electric mixer until smooth. Add in the egg and mix. Now slowly add in the flour mixture. Mix on low speed until everything is smoothed.
Refrigerate at least 1-2 hours before rolling it out, or put it in the fridge for a few days like I did until you have time to do the tedious part.
When it’s time to roll them out and bake, be sure to cover your cutting board in flour. Roll the dough out just as you do when you are using cookie cutters for sugar cookies.
If you don't have a cookie cutter, cut a few parallel lines in the width that you want the cookies, and then cut perpendicular for the length of the cookies. Once you have the rectangular shape you want, trim a triangle off the top two edges to make it in the shape of a tea bag.
Now get out your frosting top or another circular cutting object (straw
maybe?) and make a hole at the top where you will insert the string.
Bake at 300 degrees for about 20 minutes, or until golden brown.
Once cooled, we want to dip the bottom of the cookie in chocolate to make it look like there is some tea in our tea bag cookies! Either melt the chocolate in the microwave for about a minute, or melt it in a metal or glass bowl over simmering water. Just dip the bottom of the cookie into the melted chocolate and let it dry on wax paper (preferably overnight or put in the fridge to speed up the process). Once you have your finished cookies, all you need to do is put some string through the hole. Now cut a colorful piece of paper into a square, trangle, heart, etc and glue it to the ends of the string.
Makes about 4 dozen teabag cookies