ALMOND COOKIE CUPS
Steps:
- Preheat oven to 400°F. Line baking sheet with parchment paper. Set 2 small custard cups or ramekins on work surface, bottom side up. Stir first 4 ingredients in small bowl to blend. Mix in almonds.
- Separately drop 2 level tablespoonfuls batter onto prepared baking sheet, spacing 6 inches apart. Using moistened fingertips, press each to 2-inch round. Bake cookies until deep golden (cookies will spread to about 5-inch diameter), about 7 minutes. Let cool on sheet until set enough to lift without tearing, about 1 minute. Using metal spatula, lift hot cookies 1 at a time and drape over cups, gently pressing to cup shape; cool. Remove from cups. Refrigerate baking sheet 2 minutes to chill quickly. Repeat with remaining batter, making 2 cookies at a time. (Cookies can be made 4 days ahead. Carefully enclose in resealable plastic bags and freeze.)
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Codie Smith
[email protected]Overall, I thought these cookies were just okay. I wouldn't make them again.
Ubaid Maqsood
[email protected]The filling was a bit too runny. I think I should have let it chill for longer.
mnatron
[email protected]The cookies were a bit too dry. I think I should have added a little more butter.
George Chobezga Manda
[email protected]The dough was a bit too crumbly for me. I had to add a little extra water to get it to come together.
Ryan Nichol
[email protected]These cookies are a bit too sweet for my taste.
SH Sajjat
[email protected]I'm not a big fan of the cream cheese filling, but the cookies themselves are delicious.
Jorge Harrison
[email protected]I've made these cookies several times and they always turn out perfect.
Rakib Xymed
[email protected]These cookies are a great way to use up leftover egg whites.
Akber Ali
[email protected]My kids loved helping me make these cookies. They thought it was so much fun to press the dough into the muffin tins.
Rj Islam
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Mirxa Ahsan
[email protected]These cookies are perfect for any occasion. I've made them for parties, potlucks, and even just to have on hand for a snack.
Rizzarrio Martinez
[email protected]I was hesitant to try this recipe because I'm not a big fan of almonds, but I'm so glad I did! The almond flavor is subtle and not overpowering.
Imange Bomane
[email protected]I've tried many almond cookie cup recipes, but this one is by far the best. The cookies are crispy on the outside and chewy on the inside, and the filling is creamy and delicious.
Therese Pickard
[email protected]These almond cookie cups were a hit at my party! They were so easy to make and everyone loved them.