You know me and my festive desserts! Could not resist
whipping up a few for the Luck of the Irish Day coming Up! So I have to tell you a story
about these little cookie cups. This was an ingenious idea I had in my mind and
I didn't think it was going to turn out but when you have an idea and it does
turn out, for some reason there's extra excitement in the air not to mention, sugary treats in mine and my families bellies!
So, I had to let the sugar cookie dough soften a little
and then knead in the green food coloring with my hands. I rolled it in wax
paper in an even smaller long piece so that I could cut 24 pieces for the mini
muffin cups instead of 12 for big ones. I suppose you could do big ones if you
wanted to, but I had to save at least half the calories, ha ha. Plus they're
just so cute as minis! I made them on a Friday morning. Mr. Nine came home for
lunch and we decided to try them together. I popped one in my mouth first and
by the look on my face he was worried. I will tell you kids, I did not love it.
The cookie was just too hard. But you see I had to bake them that long because
it look like the cookie was all running together in the muffin tins and I would
have no little opening for my yummy cheesecake filling. Mr. Nine thought they
were just OK. So since we're cutting back on sugar, I threw half of them out and put
the other half in a container to take to the ladies at work.
When my BFF stuck
one in her mouth she was like oh my goodness you didn't like this? This is
delicious!!!! So I decided to give it another whirl and friends, yes, they were
indeed suddenly DE-LISH!!!!! And I was thinking: what have I done by throwing half of those out? The cookie cup had softened and suddenly the flavors blended together
in a soft sugar cookie and cream cheese goodness!
Think of the different decorating possibilities!
Like these with Chocolate Chip Cookie Dough
What you'll need
SHAMROCK COOKIE CUPS
Ingredients
One package of sugar cookie dough
Green food coloring8 ounces cream cheese
1/2 cup white sugar
1 teaspoon vanilla
1 cup cool whip topping
Mini Muffin Tin
Embellishments Like candy shamrocks and green sugar.
Directions
Put cookie dough out to soften for about a half an hour,
put in a large bowl and sprinkle in some green coloring and mix well with your
hands until desired color. Roll up in wax paper in an even longer smaller roll
and put in the refrigerator for about an hour. Preheat your oven to 350°. Cut
sugar cookie dough into 24 slices which is going to go into the greased mini
muffin tin pan. Press the tale of the sides to create a little bowl. Bake for
about 12 minutes or until the edges start to try to go to brown color. Allow
about 10 to 15 minutes to cool. Transfer them to wax paper by either inverting
the pan or what I did was take a sharp knife and loosen them a bit and they pop
right out. Make your cream cheese filling by beating the cream cheese, sugar
and vanilla until creamy and folding in the whip cream. You can either spoon the
cheesecake filling in or pipe it in like I did in each cookie dent. Top with
your choice of embellishments or fruit. Store these cookie cups in the
refrigerator.
HAPPY TASTY TUESDAY!!!
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xoxo
xoxo
