Monday, April 7, 2014

Peach Whip Snickerdoodle Cookie Cups

Peach Whip is a favorite dessert in our household because it is almost literally the easiest recipe in the world. I suppose if we are trying to quantify, "ice" would be the easiest recipe ever... or maybe "pop tarts." I don't know, is simply heating something a recipe?

Anyway, Peach Whip is really easy and it tastes really good... and usually, I would just make some and then eat it out of a whipped topping container with a spoon, but I figured I would class it up a little and so I present to you:

Still super easy, and fast, but now in a crunchy, sugary self-contained bite.

What you'll need for 48 cookie cups (with a little left over Peach Whip, possibly):

A pouch of Sugar Cookie Mix (with the ingredients needed according to the pouch- here, a stick of butter and one egg)
An 8 oz Whipped Topping
1 container of Peach baby food (you want it to be all peaches, though you can use different flavors if you like)
About 1/4 cup Cinnamon Sugar (enough to cover your dough)

You'll also need:
24 cup mini muffin pan
2 inch circle cookie cutter
Wax Paper (for rolling your dough on if you like not having to clean up)
Rolling pin
Fork (for docking your dough)
Something to tamp your baked cookie cups with, I used a mini pestle... but anything with a rounded part works.
Plastic Zipper Bag or Piping Bag

First order of business, preheat your oven to 375 F (or whatever your cookie mix specifies in its instructions).

Then mix your cookies according to the instructions on the package for ROLLED COOKIES.

Measure out a length of wax paper (parchment would work too, or go right on your counter if you don't hate cleaning things as much as I do). Sprinkle it with about 2 tablespoons of cinnamon sugar.

Press out your cookie dough on top of the sugared wax paper.

Then roll your dough out to about 1/8 inch thickness - you want it very thin as it puffs when baked.

And then cover the top of the rolled sugar cookie dough with the rest of the cinnamon sugar and then use the rolling pin to push it dough, rolling over the entire surface.

Now cut out 24 circles, re-roll your leftover dough and you should be able to get another 24 circles.

Carefully slip the cookie dough rounds into your mini muffin tins making sure they make a cup shape.

And dock the dough to keep it from rising (though I am not entirely sure it actually worked, because they were pretty puffy coming out of the oven, so if you want to skip docking it, which means poking a whole bunch of holes in the dough to keep it from rising, go ahead and skip it- I always take the opportunity to stab things).

Now bake them for about 7 minutes, or until they are golden brown.

Like I said, when they come out, they are kind of puffy in the center, so I used a mini pestle to push down the centers, while the cups were still in the muffin tin and this is what  they looked like.

Now to make your Peach Whip. Transfer your defrosted whipped topping into a container that will allow you room to stir. Then add one container of peach baby food.  I know, baby food is scary, but it is really just pureed peaches. If you are totally against using baby food, you can use a food mill or processor to make your own peach puree, but seriously, it is just peaches!

Fold the peach puree into the cool whip so there are no streaks of peach left.

Then, make a piping bag for yourself out of a plastic zipper bag. I put it in a cup so I can load the bag easier. Then take it out, zip up the bag, cut of an edge and it is ready to pipe.

Pipe a small amount of Peach Whip in each Snickerdoodle Cookie Cup, enough to fill it to the top, like shown obvs.

They will be really crispy when you first fill them. You can either fill them right before serving if you want crispy cups, or you can fill the cups and store them in an airtight container in a cool place overnight, which will result in softer cookie cups.

They are really great either way... so try not to eat them all before you can share them... or don't. You made them, you can eat them all if you want to!

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