Cookie Cups

Summer is the perfect time for me to experiment new food in the kitchen. Since I don’t need to prepare my son in the morning for school, there is no hurry to have dinner early and go to bed. There is no fixed routine in our day to day life during this couple of months. On top of that, I spend more quality time with my son, even though he gets bored sometimes without his school friends. But the good times don’t last forever. Only ten more days and it’s coming to an end. Hope will be able to post my recipes regularly even after the school restarts.

Today I’ve got a really fun and simple recipe to share with you. It’s called Edible Cookie Cups , a  kid-friendly recipe which is the perfect one to make together with your kids during the summer vacation.  These little edible cups are made with cookie dough. They are not only very cute looking but totally irresistible. 

Though initially, I thought it must be a very complex process to make these cups, but later it turned out to be much easier. Only things you need are the cookie dough and a muffin tin. These cookie cups are perfect for snack or dessert during the evening after work hours. You can customize them to your personal tastes and fill with the different variety of toppings. If you want to be creative with the filling too, you can serve yogurt, fruit, ice cream or chocolate with it. So far in this hot summer season, it has been a really nice treat to enjoy and I am sure you will also like it.

Recipe of Cookie Cups or bowls ( for about 12 to 15 cups ) 

Ingredients :

All purpose flour : 1  and 1/2 cups 
Salt : a pinch 
Baking soda : 1/2  teaspoon 
Unsalted Butter : 1 stick 

Sugar : 1/2 cup 
Eggs : 1 
Pure Vanilla Extract : 1 tablespoon 

Method :

1. Take a bowl and add flour, salt and baking soda to it. Whisk it together and set it aside. 

2. Now take sugar and butter in another bowl, beat it using the hand mixer or electric mixture until light and fluffy. Add egg, and beat it. Add vanilla extract and mix it until well combined.

3. Gradually add the flour mixture and beat until the mixture forms a smooth dough. Divide the dough into two parts. Wrap each part in plastic wrap and refrigerate it for overnight or at least 3 to 4 hours. 

4. Preheat the oven to 350 degrees F ( 170 C ). Turn over the muffin tin, and grease it thoroughly. 

5. Roll out dough on the generously-floured surface to 1/8 inch thickness. Cut 4 1/2 inch circles from the rolled dough. 

6. Drape one circle over each bowl cavity of the pan. Press it to form a smooth surface. 

7. Bake for 11 to 13 minutes or until cookies are firm and golden brown. Once it is done. Take it out of the oven and cool it on the pan for 10 minutes. Carefully remove cups from pan and cool completely. Clean the pan and spray again and repeat with remaining dough. 

8. Fill cookie cups as desired. 

For Cheesecake Filling and Topping 

Ingredients : 

Cream Cheese ( at room temperature ) : 12 oz

Powdered sugar : 1 and 1/2 cups 

Vanilla : 1 teaspoon 

Assorted Chopped Fresh Fruit  : 

Method :

1. Blend the cream cheese, vanilla extract, and powdered sugar together until smooth. 

2. Pipe or scoop cream cheese filling into cookie cups.

3. Top with fresh fruit. 

you can also serve yogurt and fruit mixture, ice cream or hot chocolate into it.

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