Total Time
30mins
Prep 20 mins
Cook 10 mins

Cookie cups make a fun edible holder for desserts. Fill with fruit, ice cream, yogurt, pudding or mousse.

Ingredients Nutrition

  • 2 34 cups flour
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 1 12 cups sugar
  • 1 egg
  • 2 teaspoons McCormick® Pure Vanilla Extract

Directions

  1. 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.
  2. 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.).
  3. 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.