Cookie cups make a fun edible holder for desserts. Fill with fruit, ice cream, yogurt, pudding or mousse.
20m
PREP TIME
10m
COOK TIME
117
CALORIES
6
INGREDIENTS
Cookie cups make a fun edible holder for desserts. Fill with fruit, ice cream, yogurt, pudding or mousse.
20m
PREP TIME
10m
COOK TIME
117
CALORIES
6
INGREDIENTS
Ingredients 34 (1 cookie cup) Servings
- 2 3/4 cups flour
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups sugar
- 1 egg
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
INSTRUCTIONS
- 1 Preheat oven to 325°F. Mix flour and salt in large bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
- 2 Roll dough on generously floured surface to 1/4-inch thickness. Cut out circles with 3-inch round cookie cutter. Place a standard muffin pan, upside down, on work surface. Press a dough circle around each ungreased muffin cup. (If using a nonstick muffin pan, see tips for best results.)
- 3 Bake 10 minutes or until edges are just beginning to turn golden brown. Cool on muffin pans 5 minutes or until cool enough to remove. Remove to wire racks; cool completely. Fill as desired.
NUTRITION INFORMATION
(per Serving)
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