Cookie-Cups

So I saw a post on how to make mini ice cream cones from sugar cookies. It wasn’t what I wanted at the time but it left an impression in my brain of something that I could do.

You start with your basic mini-muffin pan. It’s got 24 cups and your store-bought, pre-portioned cookie doughs make 24 cookies. Are you with me so far?

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So you put two and two together and get a one to one correspondence. (Does that always work?)

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In this case, I filled the cups with Pillsbury Oatmeal-Raisin Cookies. Actually, I cheated. I had a coupon for Pillsbury giant cookies which makes only 12. So I cut the pre-portions in half to make 24 portions. My previous cookie-cups I just used sugar cookies. As the cookies start baking, they melt into the cups and fill them completely.

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Then as they bake through, the moisture is baked out and they collapse in the center to form a cup.

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In order to make the cups uniform, while they were warm and gooey from the oven, I pressed my marble pestle lightly in the center of each cookie.

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The purpose of cookie-cups is to fill them up. For the sugar cookie-cups, I filled them with almond paste. For these oatmeal-raisin cookie-cups, I was going to fill them with a date-walnut filling.

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I don’t know if they actually make a date-walnut filling but making my own was easy. I just chopped the dates into the walnuts, about a half cup of each, and when I thought they were sufficiently fine, I added a full tablespoon of buckwheat honey to bind them.

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One of the trickier parts of this endeavor is getting the cookie out of the cup. I solved the problem simply by sticking a plastic toothpick down the side of the cup. It pops it right out.

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Filling the cup involved two spoons and a bit of patience as the honey-date-walnut mix wanted to stick to the spoon equally as to the cookie-cup. Once you have the cups filled,

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you’d think that it would be enough sweets for anyone, but no! There’s more. If you have one of these

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you go back and add icing on top to seal in the goodness. I went with the Pillsbury Cream Cheese Frosting for these. It only uses about half a tub to do all 24. On my sugar cookie-cups with almond paste I used Duncan-Hines Dark Chocolate Frosting.

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That way you have a triple layer of sweetness.

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I think that my next batch is going to be chocolate-fudge cookies with macaroon filling and coconut-pecan icing. I’ve already been asked to make chocolate-chip cookie-cups with peanut-butter filling and chocolate icing but I hate peanut-butter. Someone else can make those. Maybe I’ll make sugar cookie-cups with apricot filling and cream cheese frosting. There’s a lot of combinations to try.

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