When I saw the cute teabag and cookie holders from Chiaki Haverstick and Debi Pippin, I just knew these would be perfect for my club. The only problem for me was the size of paper. Chiaki used a 12 x 8-½” piece of designer paper and I wanted to be able to use 8- ½” x 11” card stock. So I altered the dimensions to fit and came up with my own version. Thanks Chiaki and Debi for your inspiration. I would also like to add that I have since found out that Debi Pippin was the originator of this project and I want to give her proper credit. You can see her original project HERE! Thanks Debi!
The other unexpected benefit is that my dimensions work with the diagonal score plate, which makes folding the card stock a breeze. You can use store bought or homemade cookies with this holder and they work nicely with our 4” x 6” cello bags. If you would like to make my version of the teabag and cookie holder, just follow my step-by-step instructions below.
Tea Bag and Cookie Holder Tutorial
1. Start with a piece of 8-½” x 11” card stock. On the short side, score at, 2-¾” and 5-¾”.
2. On the long side, score at 1”, 2”, 4-¾”, 6-¼”, 9” and 10”.
3. Add the Diagonal Board to the Simply Scored. On one of the long sides, score at 6-1/4” just until you meet the first score line intersection. Turn 180 degrees and score at 6-1/4 again. Turn your piece of card stock over and score one of the long sides at 6-1/4”. Turn the piece of card stock 180 degrees and score at 6-1/4” again. Note: In this step you are scoring FOUR times at the 6-1/4” mark. TWO of the score marks will be on the front side of the card stock and TWO will be on the back side. Each time you will score just until you meet the first score line intersection.
4. Cut the TWO scored rectangles away from each corner.
5. Fold in all the diagonal folds and burnish with a bone folder.
6. Turn the card stock over and stamp a pattern on the triangles if you wish. I used the pansy stamp from the Tea Shoppe set to create a light tone on tone pattern. Don’t worry about staying within the triangles as the overlap will be folded to the inside and bottom
7. Flip the card stock over again. Fold the sides in first and burnish with a bone folder.
8. Fold along the rest of the score lines as shown.
9. Adhere the top of the holder together with a small piece of sticky strip. This will allow you to keep the top edges from shifting as we punch the corners and holes for the ribbon.
10. Corner punch the top corners of the holder with the butterfly punch.
11. Punch ribbon holes with a crop-a-dile near the top of the holder.
12. Tie the tea bag holder together with a 10” length of Midnight Muse stitched ribbon.
13. To make the rosette, follow Tara Bilbao's excellent Quilled Flower Tutorial here. I started by punching a 1-¾” scallop circle out of the Raspberry Ripple Designer Series Paper Stack.
14. When I finished making the rosette, I adhered it to a 7/8” Scallop Circle Punch out of the same designer series paper.
15. To make the leaves, I punched two light bulbs (from the Merry Minis Punch Pack) out of Gumball Green Card stock. I then folded the pieces in half lengthwise and distressed them with the Stampin' Distress Tool.
16. Decorate the rest of the box as desired. I used stamps from the Tea Shoppe stamp set and added a Twinings Irish Breakfast tea in the front and a Sugar in the Raw pack to the back.
The space for the cookie measures 3” wide X 1-¼” deep X 2- ¾” to 3-½” tall (the top tapers so keep this in mind when choosing your cookies). In the above photo I used Stampin’ Up’s 4” x 6” cello bags. In the photo below, I used a Mrs. Fields individually wrapped cookie. That leaves you with the option to home bake, hand package or buy individually wrapped cookies.
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