Cubretazas

I used to think that a cup of tea, a good book, and Lola (my chihuahua) curled up on my lap were all the ingredients I needed to weather a rainy spring afternoon. Little did I know that I was missing something, that something being a cookie to go with my tea. And not just any cookie, a "cubretaza" cookie. Cubretaza literally means 'cup cover' in Spanish, and that is exactly what these buttery shortbread cookies do. You set them over your tea cup and the steam from the tea warms them up to the perfect cookie temperature. Dipping the edges in a bit of chocolate and coconut or sprinkles provides the perfect finishing touch. They would be adorable for a tea party, or do what I did and enjoy them with your afternoon tea.

Cubretazas

Adapted from Gabriela Clavo y Canela Blog

1 1/4 cups flour

3/4 cups sugar

1 teaspoon vanilla extract

10 tablespoons cold butter

3 egg yolks

3 tablespoons milk

Pinch of salt

To Decorate:

Chocolate for melting

Sprinkles or shredded coconut

Preheat the oven to 350 degrees. Mix the flour, salt, sugar, and vanilla.

Cut butter into small pieces and add to flour mixture. Work the mix with your hands until well mixed with lumps no bigger than the size of a pea.

Add the egg yolks and milk.

Mix until you have a smooth dough. Wrap dough in plastic wrap and refrigerate for at least an hour. When dough is chilled, remove from refrigerator and place between two pieces of wax paper. Get out your rolling pin, roll dough out to about 1/4 inch thickness.

Using a circle cutter slightly bigger than the size of the mug you like to use, cut dough into circles.

Use the leftover scraps of dough to make little rolls to use as the cookie "handle", stick the handle to the circle of dough using a bit of water. To keep the them from collapsing while cooking, place a little roll of parchment paper or aluminum under each handle for support. Be sure not to roll the paper tight, or the pressure will unravel it and your handles will fly off! Bake for 10 minutes, or until lightly golden. Remove from oven and allow to cool. Dip edges in melted chocolate and cover with sprinkles or coconut.

Coconut or sprinkles?

Decisions, decisions.....

Hope you're having a fabulous week!

Linking to Something Swanky, It's A Keeper Thursday, Weekend Wrap Up, Under the Table and Dreaming, Strut Your Stuff Thursday, and Full Plate Thursday.