It's that time of year when Spring beckons me outdoors and I lose a lot of interest in baking. I have had a lot of activities pop-up this week and was surprised with a request for a dessert to take to Church. I remembered a little recipe idea from the March/April issue of INSPIRED MAGAZINE that my son picked up at the local grocery store.
The cookie cups are festive and easy to make. The only problem was that I didn't realize the cups needed to cool before removing them from the pan. That added a little extra prep time, but overall these treats were simple and delicious.
The children all nodded their approval through frosted mouthfuls. That seals the deal for me!
To make these treats you will need:
- 1 pouch Betty Crocker sugar cookie mix
- 1/2 cup butter, softened
- 1 egg
- 1 container Betty Crocker whipped vanilla frosting (I used a can of cream cheese icing)
- a bag of Easter or small candies
1. Heat oven to 375 degrees. In large bowl, stir cookie mix, softened butter, and egg until soft dough forms. I added a little nutmeg for spice, but that is not included in the original recipe. Shape dough into small balls; place in ungreased mini muffin cups.
2. Bake 9 to 11 minutes or until edges are light golden brown. Immediately, press an indention into each with the end of a spoon. I used my fingers, but beware that it might burn a little. Cool completely in pan, about 30 minutes. Remove from the pan.
3. Spoon frosting or pipe into the cookie shells. Decorate the cookies with candies!
I am going to use these for other holidays or special occasions. What do you think about graduations or school functions where you use m&m's in the school colors?