Mini Cookie Cups

Name: Mini Cookie Cups
Yield: 24 servings
Ingredients: Nonstick cooking spray with flour; 1/2 pkg (16.5 oz/465 g) refrigerated sugar cookie dough

Bake up these Mini Cookie Cups and set out lots of sweet and fruity toppings. Your company will love crafting a treat that’s just for them!

Ingredients

Nonstick cooking spray with flour
1/2 pkg (16.5 oz/465 g) refrigerated sugar cookie dough

Filling and Topping Suggestions

Pre-made pudding with white chocolate or almond bark shavings and raspberries

Pre-made pudding with chopped almonds

Hazelnut spread with chopped almonds

Hazelnut spread with mini peanut butter cups

Thawed frozen whipped topping with cocoa and dark chocolate shavings

Thawed frozen whipped topping with instant coffee and roasted coffee bean

Directions

Preheat oven to 350°F. Spray cups of a Mini-Muffin Pan with nonstick cooking spray. Cut cookie dough into 6 (½-in. thick) disks using Utility Knife. With flour, cut each disk into 4 wedges for a total of 24 wedges. Place wedges into cups of pan; bake 9 – 11 minutes or until golden brown (wedges will form into cups). Remove pan from oven and immediately lightly press down cups with Mini-Tart Shaper. Cool in pan 3 – 4 minutes; remove cups to Stackable Cooling Rack; cool completely. Fill with your favorite filling using Small Scoop.