Cookie Spoons for ice cream!
This recipe is from the Pampered Chef and you need their mold for this but they are so fun and delicious ! My niece and nephew were beside themselves eating their ice creams with it on Sunday --regrettably no one took pics of them!!
1/2 c flour
16.5 oz package of refrigerated sugar cookie dough
Preheat oven to 375.
Add ½ cup (125 mL) of flour to a 16.5-oz. (468-g) package of cookie dough and combine thoroughly. ( I found putting it on a cutting board and kneading it worked really well.)
Firmly press about 1 tbsp (15 mL) of the dough into each well, making sure to thoroughly fill in the features.
Place the filled mold into the refrigerator for at least 15 minutes before baking.
Bake at 375°F (190°C) for 8–10 minutes, or until the edges are golden brown.
Remove the mold from the oven and cool the cookies in the mold for 10 minutes.
1/2 c flour
16.5 oz package of refrigerated sugar cookie dough
Preheat oven to 375.
Add ½ cup (125 mL) of flour to a 16.5-oz. (468-g) package of cookie dough and combine thoroughly. ( I found putting it on a cutting board and kneading it worked really well.)
Firmly press about 1 tbsp (15 mL) of the dough into each well, making sure to thoroughly fill in the features.
Place the filled mold into the refrigerator for at least 15 minutes before baking.
Bake at 375°F (190°C) for 8–10 minutes, or until the edges are golden brown.
Remove the mold from the oven and cool the cookies in the mold for 10 minutes.
Comments
Post a Comment