For special occasions, my mother always makes a mousse that’s used as an “intermezzo” or palette cleanser. In my family we call it “shmoose,” a combination of “schnapps” and “mousse,” and serve it in small schnapps cups — though many request it served in 8-ounce cups! Placed in these dainty mini teacups, combined with edible tea bags, this mishloach manos will bring a warm smile to all its recipients.
You will need:
mini cups and saucers (both porcelain and glass are available in many discount stores)
Shmoose recipe
Cookie Tea Bags (instructions below)
tea bags
sugar cubes
tape
5/8-inch ribbon
Arrange cups and saucers, cookies, mousse, tea bags, and sugar cubes on a tray. Secure with tape and ribbon.
For Cookie Tea Bags you will need:
your favorite sugar cookie recipe
square or rectangular cookie cutter
melted chocolate or cookie dip
thin white string
printed tabs for tea bag label
straw
1. Using a cookie cutter, cut the cookie dough into rectangular or square shapes. Punch a hole in the top of each cookie with a straw. Using a knife, cut off both corners on the sides of the hole to fashion a tea-bag look. Bake cookies.
2. Dip ends of cookies in melted chocolate or cookie dip.
3. Tie one end of the string to the cookie, and tape a tag to the other end.
This article originally appeared in Mishpacha Magazine, Feb 2013.
