Christmas cookie with a twist

Easy Almond Cookie Cups

PREP
10 min
TOTAL TIME
22-24 min
SERVINGS
18 Cookie Cups
For The Cookie:
1 Large Egg
1/2 Cup Butter, Softened
1 Tsp Almond Extract
1 Package Krusteaz Butter Vanilla Sugar Cookie Mix
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For The Filling:
7 oz White Chocolate
4 Tbsp Heavy Whipping Cream
1/4 Cup Sliced Almonds
STEP 1

For The Cookies: Preheat the oven to 350°F and generously grease a mini muffin pan with cooking spray or Crisco.

STEP 2

In a medium-sized mixing bowl, combine cookie mix, butter, egg and almond extract and beat until well mixed.

STEP 3

Scoop 2 tablespoons of cookie dough into each mini muffin cavity.

STEP 4

Bake 12-14 minutes until the cookie dough is lightly golden brown. Allow the cookie cups to cool for 15-20 minutes. While the cookies are still warm, use the back of a measuring spoon to press into the center of each cookie to make a cup shape.

STEP 5

Remove cookie cups gently and allow to cool completely.

STEP 6

For the Filling: Combine the white chocolate and heavy whipping cream in a microwave-safe bowl. Microwave at 50% power for 60-90 seconds, stirring occasionally. Microwave until chocolate is completely melted and stir until smooth.

STEP 7

Use a spoon or piping bag to fill the center of each cookie cup. Sprinkled with sliced almonds.

STEP 8

Allow the filling to cool and set completely. Store in an airtight container, or freeze up to two weeks,

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