ICE-CREAM COOKIE CUPS
Kids can measure and mix up the ingredients for the cookie cups, then fill the baked cups with their favorite ice cream. I like these more then buying the cake cones, sugar cones or waffle bowls from my local food store.
Provided by Melanie Campbell @RossCampbell
Categories Ice Cream & Ices
Number Of Ingredients 10
Steps:
- Beat the shortening, butter, and sugar in a large bowl. Add the egg and vanilla extract, beating until combined. In a separate bowl, sift together the flour, salt, and baking powder, then gradually stir them into the batter. Stir in the chocolate chips.
- Divide the dough in half, shape each half into a flat disk, and wrap it in plastic. Chill the dough in the refrigerator for at least 2 hours.
- Heat the oven to 375. Turn 12-cup muffin tins bottom side up and cover 10 of the cup bottoms with squares of aluminum foil (use every other cup so there's space between them). Grease the foil with shortening and set it aside.
- Unwrap 1 disk of dough, Place it between 2 sheets of waxed paper, and roll it out to an 1/8-inch thickness. Cut out circles of dough 4 inches around and place each one over a muffin cup bottom, smoothing out any cracks. Repeat with the other disks, rolling and reusing any scraps.
- Bake the cookie cups for 10 to 12 minutes or until light brown. Let them cool for 10 minutes, then remove the foil and cookies together from the muffin pan. Peel off the foil and let the cups cool completely on a rack. Just before serving, fill each cookie cup with a scoop of ice cream.
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