Today Rebecca & Maggie's boys head back to school after a long and wonderful summer break. But what makes this extra-special is that Jonah and Jack are starting kindergarten (*sniff* where did the time go??)! So to make this day super-special, we wanted to come up with a fun after school snack. We came across this recipe for cookie cups, although the original recipe uses them to serve ice cream. While we thought ice cream wasn't the best idea for a snack, we thought these would make fun bowls for fruit salad, making this both fun and (sort of) healthy!
What you need:
- 1/4 cup shortening
- 1/4 cup butter, softened
- 2/3 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/2 cups flour
- 1/4 cup miniature semisweet chocolate chips
- First, cream the shortening, butter and sugar in a large bowl. Then add the egg and vanilla and mix until blended. In a separate bowl sift together the salt, baking powder, and flour. Then mix it little by little into the batter. Then stir in the chocolate chips. Wrap the dough in plastic and let it chill in the fridge for at least two hours.
Unwrap your dough, place it between 2 sheets of waxed paper, and roll it out to about 1/8-inch thickness. Cut out 4-inch circles of dough and place each one over a cup bottom, smoothing out any cracks (we did this and still ended up with small cracks in our bowls - oh well!).
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. AS you can see from the pics, ours didn't turn out nearly as pretty as the original recipe's, but looks aren't everything! :)
Just before serving, fill each cookie cup with some yummy fruit salad (or ice cream if you prefer). Makes about 10.
We know our kids are going to love this tasty surprise after their big day back. We hope yours do, too!