Prep 20 mins
Cook 10 mins
Cookie cups make a fun edible holder for desserts. Fill with fruit, ice cream, yogurt, pudding or mousse.
- 2 3⁄4 cups flour
- 1 teaspoon salt
- 1 cup butter, softened
- 1 1⁄2 cups sugar
- 1 egg
- 2 teaspoons McCormick® Pure Vanilla Extract
- MIX flour and salt in large bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
- ROLL dough on generously floured surface to 1/4-inch thickness. Cut out circles with 3-inch round cookie cutter. Place a standard muffin pan, upside down, on work surface. Press a dough circle around each ungreased muffin cup. (If using a nonstick muffin pan, see tips for best results.).
- BAKE in preheated 325°F oven 10 minutes or until edges are just beginning to turn golden brown. Cool on muffin pans 5 minutes or until cool enough to remove. Remove to wire racks; cool completely. Fill as desired.