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)
Cookie Tea Bags (instructions below)
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
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.