Make delicious holiday treats in mini-muffin pans
Whether you’re making a treat for Santa, a dessert for a party or sweets for a family gathering, few things are as appealing as homemade cookies. But cutout cookies can be time consuming to make. For pretty presentation without a lot of work, try adding cookies or cupcakes baked in miniature muffin pans to your holiday cookie tray.
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These cookies will look slightly undercooked when you remove them from the oven. They will set as they cool.
Peanut Butter Cookie Cups
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate-covered peanut butter cups, such as Reece’s, unwrapped
Preheat oven to 375 degrees. In a large bowl, combine flour, salt and baking soda; set aside.
In a separate bowl, cream together butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape dough into 1-inch balls and place each into an ungreased miniature muffin cup. Bake until centers puff up and edges begin to brown, about 8 to 10 minutes. Remove from oven and immediately press a peanut butter cup into each cookie. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Makes 40 cookies.
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Date Nut Cupcakes
1 cup chopped dates
1 teaspoon baking soda
1 tablespoon butter or margarine, softened
1 cup boiling water
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon salt
1-1/2 cups all-purpose flour
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Place paper lines in miniature muffin cups. In a large bowl, combine dates, baking soda and butter. Add boiling water and mix well. Allow to cool about 10 to 15 minutes. Add sugar, egg, vanilla extract and salt; mix well. Add flour and mix until just combined. Stir in walnuts. Fill lined muffin cups about 3/4 full. Bake until golden brown, about 15 to 20 minutes. Makes 40 cupcakes.
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Pantry Pointers
If you only have one miniature muffin pan, just bake a dozen at a time and allow the pan to cool in between baking.
If you get near the end of your batter and don’t have enough to fill the entire miniature muffin pan, place a little water in the empty cups to protect the pan from burning and warping.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com
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