Читать книгу Barbie Bakes! - Mattel - Страница 19

HEALTHY TIP!

Omit the frosting and fill

the cups with your favorite

berries or yogurt instead.

Sprinkle Party Cookie Cups

Like a spray of confetti, each one of these festive cookies feels like a celebration. Use

rainbow sprinkles in the cookie dough, then again to decorate the frosting on top.

Makes 36 cookies

FOR THE COOKIES

2 cups all-purpose flour

⁄ cup granulated sugar

⁄ teaspoon salt

⁄ cup unsalted butter, at cool

room temperature, cut into

small pieces

3 tablespoons cream cheese,

at room temperature, cut into

small pieces

2 teaspoons pure vanilla extract

⁄ cup rainbow sprinkles,

plus more for topping

Nonstick cooking spray

Sprinkle Cookie Frosting

(Page 117)

1

MAKE THE DOUGH. In a large bowl, using an electric mixer, beat

together the flour, sugar, and salt on low speed just until mixed.

Working in three or four batches, sprinkle the butter and cream

cheese over the flour mixture and beat on low speed until the dough

looks crumbly, about 2 minutes total. Beat in the vanilla. Add the

sprinkles and beat just until evenly distributed.

2

FILL THE MUFFIN CUPS. Spray the cups of two 24-cup mini muffin

pans lightly with cooking spray. Scoop up 1 tablespoon of the dough,

roll it into a ball, and then gently press it into a disk about 2 inches in

diameter. Press the disk into a prepared muffin cup, gently pressing

the dough down into the cup and up the sides to the rim. Repeat to

use all of the dough; you should have about 36 cups. Refrigerate the

pans until the dough is very cold, at least 1 hour or up to overnight.

3

BAKE THE COOKIE CUPS. Preheat the oven to 375°F. Bake the

cookie cups until lightly golden and cooked through, 15–18 minutes.

Let cool in the pans on a wire rack until cool enough to handle, at

least 15 minutes. Gently remove the cookie cups (a butter knife will

help ease them out) and place on a serving tray or platter. Let cool

completely.

4

PIPE THE FROSTING. Make the frosting as directed. Fit a pastry bag

with a medium star tip. Put the bag, tip end down, into a tall glass and

fold back the open end of the bag over the sides of the glass. Scoop

the frosting into the pastry bag. Unfold the cuff, push the frosting

down toward the tip, and twist the bag closed. With your dominant

hand holding the bag at the twist and your other hand holding it near

the tip, pipe a swirl of frosting into each cookie cup. Top the frosting

with sprinkles and serve.

A

S

K

F

O

R

H

E

L

P

!

28 Cookies, Brownies & Bars