Dip and devour! Our classic Stash Earl Grey tea adds flavor and fun to these tea bag cookies. Recipe and photography by Elleventy.

Ingredients

1⅓ cup unsalted butter
2/3 cup loose Stash Tea Earl Grey tea leaves
1/2 cup sugar
2 cups all-purpose flour, plus more for rolling out the dough
1/2 teaspoon salt
1 teaspoon vanilla extract
White chocolate

Directions

Makes around 3 dozen cookies.

Place butter in a small saucepan over medium heat, melt the butter until just liquid.

Add Stash Tea Earl Grey tea leaves.

Heat mixture on low heat, stirring occasionally for around 5 minutes.

Remove from the heat and let it rest for another 5-10 minutes.

Strain the mixture through a fine sieve, pressing down on the tea leaves into a heat-resistant container before discarding tea solids.

Allow butter to solidify at room temperature (to quicken this process, freeze butter until it’s solid but softened).

Cream together room temperature butter and sugar in a bowl. Once the butter sugar mixture is done, add vanilla extract.

Mix in the flour until a dough-like consistency starts to form.

On a well floured surface, roll the cookie dough with a rolling pin until it is 1/8 inches thick.

Using a tea bag cookie cutter or a knife, cut out shapes in the cookie dough, using a toothpick for the hole.

Place the cookies on parchment paper 2" apart.

Bake in preheated oven at 350ºF for 10 to 12 minutes or until bottoms are golden brown. Remove cookies from baking sheet and cool on wire racks.

Start melting the white chocolate as the cookies start to cool. Bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the mouth of the pot, making sure the water doesn't touch the bottom of the bowl. Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat.

Dip cooled cookies into chocolate and let it rest on wax paper.

Once chocolate has hardened, serve with tea. Enjoy!