Frangipane Cookie Cups Recipes

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COOKIE CUPS



Cookie Cups image

Slightly toasted around the edges but still soft in the middle, these cookie cups made from refrigerated cookie dough will add a whole new level of fun to your next ice cream sundae bar! They can easily be made ahead of time, just fill with ice cream and drizzle with chocolate sauce for a perfect dessert.

Provided by NicoleMcmom

Time 1h30m

Yield 16

Number Of Ingredients 2

cooking spray
1 (16 ounce) package refrigerated chocolate chip cookie dough

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a 12-cup muffin tin with cooking spray.
  • Divide dough into sixteen 2-tablespoon portions. Place 12 portions into the prepared muffin tin and press into the bottom and about halfway up each cup. Reserve remaining 4 portions of dough.
  • Bake in the preheated oven for 9 minutes. Remove from the oven and lightly press down in the center with the large end of a wooden spoon or a shot glass to form a cup shape. Return to oven and bake until golden brown, 6 to 8 minutes more. Remove from the oven and press the center down gently as before. Allow to cool completely in the pan, about 15 minutes, before removing with a small offset spatula or knife.
  • Repeat process with remaining 4 cookie dough portions.

Nutrition Facts : Calories 125.6 calories, Carbohydrate 17.4 g, Cholesterol 6.8 mg, Fat 5.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 59.3 mg

FRANGIPANE FILLING



Frangipane Filling image

Frangipane, an almond-flavored filling, was named after the 16th-century Marquis Muzio Frangipani, who invented a bitter-almond scent for perfuming gloves. Parisian pastry chefs were so enthusiastic, they created their own edible version.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 3/4 cups

Number Of Ingredients 7

8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
4 1/2 ounces (1 cup) finely ground blanched almonds
1 tablespoon dark rum
1 teaspoon pure almond extract
1 tablespoon all-purpose flour

Steps:

  • Place butter and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Store in an airtight container, refrigerated, up to 4 days.

COOKIE DOUGH CUPS



Cookie Dough Cups image

Makes 12 Large Cookie Dough Cups

Provided by emh123

Time 45m

Yield Makes Cookies

Number Of Ingredients 0

Steps:

  • Beat together margarine/butter and both sugars
  • Add egg and beat again
  • Fold in the flour and milk choc chips
  • Take spoonsful of the mixture and add to the muffin tin
  • Bake in preheated oven, 160/175 degree oven until raised and brown
  • Take out of the oven and immediately make an indentation in each one, I used the base of an egg cup, but a shot glass would work just as well
  • Spoon in nutella and leave to cool

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