Pages

Thursday, May 19, 2011

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
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!

14 comments:

  1. I can't even begin to tell you how much I love these! Such a brilliant and adorable idea, can't wait to try them. X

    ReplyDelete
  2. Thanks for linking up! These are adorable.

    ReplyDelete
  3. Hi Liz,
    I am so excited to get this wonderful recipe and can't wait to try it. It is a great recipe! Thanks for sharing with Full Plate Thursday and come back soon!

    ReplyDelete
  4. Yum! This looks amazing (and so unique).

    ReplyDelete
  5. What a great idea - I'll have to try these for Mother's Day because Mom's favorite drink is tea!

    ReplyDelete
  6. Congratulations Liz,
    Your recipe is featured on Full Plate Thursday this week, enjoy!
    Miz Helen

    ReplyDelete
  7. Oh my gosh! How sweet! I would love eating one of these in Barcelona - me and my cup cover!

    ReplyDelete
  8. This is one of the cutest, most adorable, original ideas I have ever seen. So perfect!

    ReplyDelete
  9. Liz, if I were a biscotti I'd be nervous...very nervous. Cubretazas sound like could swiftly overthrow the popularity of the dry Italian cookie just as the Macaron did to the Madeleine!

    ;-)
    Jenn

    ReplyDelete
  10. This is so cool (yes, cool!) and I really want to try it, but I must admit that I'm concerned about doing it wrong and having my "handles fly off"! LOL :)

    You know how you were voted the winner of the Best in Show award a few months ago? There's more fun in store! I have a surprise waiting for you on my blog this morning.

    ReplyDelete
  11. How cool are these??? VERY!!!

    ReplyDelete