Okay. . . you know I need to make something sweet every week. Well, I had a craving for sugar cookies and knowing that I was having a party tonight, I thought I would put a small twist on this sugar cookie recipe. I think they make a great dessert "appetizer". What do you think?
Sugar Cookie Cups
1 1/2 cups sugar
1 /2 cups butter or margarine, softened
1 teaspoon almond extract
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F. Cream sugar and butter. Add almond extract and mix. Stir in remaining ingredients. Using a small melon scoop, put dough in greased mini muffin tins.
If desired, use a small spatula to smooth top and sprinkle with colored sugar.
Bake for 12 - 14 minutes. Let cool completely on wire rack before removing. Just use a small knife around each one to loosen.
Note: These would be great for various holidays -- use red and pink sprinkles for Valentine's, purple and yellow for Easter, orange for Halloween, etc. You could even use a dollop of frosting instead of sprinkles. Hmm, I like that idea -- I'll have to try that for next time!
Sugar Cookie Cups
1 1/2 cups sugar
1 /2 cups butter or margarine, softened
1 teaspoon almond extract
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F. Cream sugar and butter. Add almond extract and mix. Stir in remaining ingredients. Using a small melon scoop, put dough in greased mini muffin tins.
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| Sugar Cookie Cups |
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