Tea Bag Cookies

Cookies:

1.5 cup butter, softened

2 cup sugar

4 eggs

1 tsp vanilla extract

5 cup flour

2 tsp baking powder

1 tsp salt

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees. Roll out dough on floured surface 1/4 inch thick. Cut into shapes with tea bag shaped cookie cutter (for easy release of dough, remember to coat the cutter with flour before cutting). Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Icing:

5-1/2 cup powdered sugar, sifted (measure before sifting)

7 TB whole milk, divided

2 TB light corn syrup

1 tsp pure vanilla extract

1/2 tsp salt

3 TB unsweetened natural or dutch-process cocoa powder*

1. Whisk the powdered sugar, 6 Tablespoons milk, the corn syrup, vanilla extract, and salt together in a medium bowl. Transfer 1 cup to a separate bowl, add remaining Tablespoon of milk and the cocoa powder. Whisk until combined.
2. Spread vanilla icing onto top half of the cookies. Refrigerate for 15 minutes or until set so that the icings do not bleed into each other. 
3. Spread chocolate icing onto bottom half and allow the icing to set completely, about 1 hour, before serving.

Cookies from here:  https://www.allrecipes.com/recipe/10402/the-best-rolled-sugar-cookies/

Icing from here:  https://sallysbakingaddiction.com/black-and-white-cookies/

Cookie Cutter from here:  https://bakerlogy.com/