Sunday, September 7, 2008

Ice-cream Cookie Cups

Have I told you just how much I like dessert? People think I exercise to stay in shape. That is only part of it. I exercise every day so that I can eat dessert and still fit into my jeans. Sometimes I run a little extra so I can have two desserts. I usually try to fix up a recipe to make it a bit healthier so I don’t feel so bad for know, use some apple sauce for part of the oil/fat and add some milled flax seed for an egg. But sometimes, I just go for it, and run a little longer the next day.

I have had a hankering for ice cream sandwiches. I saw a potential recipe for Ice Cream Cookie Sandwiches on the FamilyFun website that looked good, but decided to try their Ice-cream Cookie Cups instead.

The Cookie Cups were wonderful. We all loved them.

Jensen loved them so much that the little stinker stole one off the counter while I was eating mine and hid in his room eating it...that is until Jake tattled on him and of course I had to get a photo.

As usual, I altered a few of the ingredients from the original recipe. We don’t use shortening, so I used all butter instead. I also substituted brown sugar for the white sugar. The results were fabulous.

The recipe made 10 cups, so we have enough for another day...well, since stinker stole one, we have four left. Sorry, Daddy. We might have to have dessert tomorrow after you head to work.


Ice-Cream Cookie Cups

1/2 C. butter
2/3 C. brown sugar
1 egg
1/2 tsp. vanilla extract
1/2 tsp. salt
1/4 tsp. baking powder
1 1/2 C. flour
1/4 C. miniature semisweet chocolate chips.

Step 1
To make the cookie cups, beat together the butter, and sugar in a large bowl. Add the egg and vanilla extract, beating until combined.

Step 2
In a separate bowl, sift together the salt, baking powder, and flour, then gradually stir them into the batter. Stir in the chocolate chips.

Step 3
Divide the dough in half, shape each half into a flat disk, and wrap it in plastic. Chill the dough in the refrigerator for at least 2 hours.

Step 4
Heat the oven to 375°. Turn two 12-cup muffin tins bottom side up and cover 10 of the cup bottoms with squares of aluminum foil (use every other cup so there's some space between them). Grease the foil with shortening and set it aside.

Step 5
Unwrap 1 disk of dough, place it between 2 sheets of waxed paper, and roll it out to a 1/8-inch thickness. Cut out 4-inch circles of dough and place each one over a cup bottom, smoothing out any cracks. Repeat with the other disk, rerolling and reusing any scraps.

Step 6
Bake the cookie cups for 10 to 12 minutes or until light brown. Let them cool for 10 minutes, then remove the foil and cookies together from the muffin pan. Peel off the foil and let the cups cool completely on a rack. Just before serving, fill each cookie cup with a scoop of ice cream. Makes 10 cookie cups.

1 comment:

Colyn said...

OMG, I'm making those this weekend! We adore ice cream cookies and this *just* might elevate me to "nice mom" status in my kids' eyes, rather than that "creepy thing that makes us do chores." LOL!