Betty Crocker Holiday Cookies 2007 - (Page 44) Ultimate ChocolateCappuccino Cookie Cups Prep Time: 45 Minutes Start to Finish: 1 Hour 15 Minutes Servings: About 3 dozen cookies into decorating bag with star tip. Pipe frosting into each cookie cup. Top each with espresso bean. Store covered in refrigerator. High Altitude (3500-6500 ft): Spray paper baking cups or muffin cups with cooking spray. Bake 9 to 10 minutes. Nutrition Information Per Serving: 1 CookIe: Calories 170 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2.5g); Cholesterol 5mg; Sodium 85mg; Total Carbohydrate 27g (Dietary Fiber 0g); Protein 0g 2 tablespoons cappuccino-flavored instant coffee mix 1 tablespoon water 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk or chocolate chip cookie mix 3 tablespoons vegetable oil 1 egg 1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting 1 teaspoon coffee-flavored liqueur 1 cup frozen (thawed) whipped topping 36 chocolate-covered espresso beans 1. Heat oven to 375°F. Line 36 miniature muffin cups with paper baking cups, or spray with cooking spray. In large bowl, dissolve coffee mix in water. Add cookie mix, oil and egg; stir until soft dough forms. 2. Shape dough into 36 (1-inch) balls; place in muffin cups. 3. Bake 8 to 9 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan. 4. In small bowl, stir frosting and liqueur until well blended. Gently stir in whipped topping. Spoon frosting mixture Tips » DID You kNow? Linda Bibbo, of Chagrin Falls, Ohio, won $500 for this recipe in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest. How-To If you don’t have a decorating bag and tip, just put the frosting mixture in a resealable food-storage plastic bag. Snip off a corner, and squeeze the frosting into each baked cookie cup. 44 Betty Crocker Holiday Cookies
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