Cookbook

Snickerdoodle Cookie Cups :rectnt

Snickerdoodle Cookie Cups

My friend Linda had something similar to these at her sister's house. The ones she had were made with a brownie batter with chocolate icing inside. She wanted to do her own twist on it, so came up with using Snickerdoodles and flavored whipped cream. My family has always loved Snickerdoodles, so these were an instant hit. I use my mother's recipe for Snickerdoodles, and adapted it to make the cookie cups; but you can use your own T & T recipe if you wish. I am sure you could make them with other cookies; however, I haven't tried it with anything but Snickerdoodles.
Ingredients:

1 cup soft Crisco, butter or oleo (I prefer butter)
1 1/2 cup sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
cinnamon whipped cream

Instructions:

Mix together first 3 ingredients and cream well.
Sift together dry ingredients and stir into sugar mixture.
Chill dough, roll into balls approximately 1 inch in diameter.
Roll tops only in mixture of 2 Tablespoons sugar and 2 teaspoons cinnamon.
Bake in greased mini muffin pans @375 for about 12 minutes.
You have to watch them, you don't want them to bake too long.
As soon as youI take them out of the oven, use a dowe (end of a wooden spoon or rolling pin works) to make an indentation.
Remove from the muffin pans
4-5 minutes later while they are still hot.

Pipe with cinnamon whipped cream and keep refrigerated until ready to serve.


Posted by GourmetGal
February 29, 2012

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