Peppermint Hot Chocolate Cookie Cups
By Brandi Milloy
Yields 3 dozen
3 cups Pillsbury™ BEST™ All Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup Crisco® All-Vegetable Shortening
1 cup sugar
1 large egg
2 tablespoons milk
2 teaspoons vanilla extract
1 Pillsbury™ Filled Pastry Bag Chocolate Fudge Flavored Frosting
Crushed peppermint candies, for garnish
Micro marshmallows, garnish
HEAT oven to 350°F. Whisk flour, baking powder and salt in medium bowl until blended.
BEAT shortening and sugar in large bowl with mixer on high speed until light and fluffy, about 5 minutes.
BLEND in egg, milk and vanilla. Gradually blend in flour mixture.
FORM dough into 1 tablespoon size balls and press into mini muffin tin and up the side to create a cup. Repeat this step until you’ve filled each tin.
Bake 10-12 minutes or until very light golden brown. Cool completely.
To decorate: Pipe chocolate frosting into cups. Sprinkle with peppermint and marshmallows. To create the handle: break off the loops from pretzels and attach to the sides of the cookie cups using chocolate frosting.
Holiday Lights Sugar Cookies
If you’re planning to make a bunch of different types of holiday cookies this season, give my Holiday Lights Sugar Cookies a try – they’re too cute. These fluffy sugar cookies are made with Crisco®All-Vegetable Shortening, topped with crushed candies and strung together with candy string.