Strawberry-Rhubarb Cookie Cups

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My Strawberry-Rhubarb Cookie Cups are a wonderful bite-sized version of strawberry-rhubarb pie meets sugar cookie!

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Depending on where you live, you may or may not be surrounded by rhubarb right now. Not everyone has rhubarb and not everyone wants rhubarb, I get it.

However, please keep reading because you can use this technique with any of your favorite homemade jams, jellies, or store bought pie filling!

For these wonderful little cookie cups I used wonderful homemade strawberry-rhubarb jam! No I didn’t make the jam, I bought it at our local farmers market, and it was fabulous!

You know those really, really good jams and jellies your grandma used to make? Or maybe even makes now. That’s exactly how good this stuff was! :)

Start with quality ingredients and you will have great food every time! Remember, good quality does NOT mean expensive. I’m big on fresh and local when it can be done.

In this case start with a good jam or pie filling and your cookie cups will turn out great!

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Before you do anything else make sure you spray your mini muffin pans with cooking spray.

First you bake the cookie cups. When they come out of the oven and are still warm, press them down a bit with a round object. Usually I just use the round part of a sprinkles container. It’s the perfect size!

Then add your Strawberry-Rhubarb jam, or pie filling and bake for a few more minutes.

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Drizzle as much icing on the cookie cups as you like. Clearly I didn’t hold back because I know exactly how my guys like things. I suppose you could call my approach rustic, sure we’ll go with rustic. :)

Or if you prefer, you can be as exact and precise as you want to with the icing.

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There are definitely some wonderful fruit chunks in these cookie cups because I started with a quality strawberry-rhubarb jam. Or if you prefer, pie filling would work just fine.

These Strawberry-Rhubarb Cookie Cups are such a nice warm weather treat! They are absolutely scrumptious!

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Strawberry-Rhubarb Cookie Cups

Ingredients:                          2015-07-02-6285

1 cup butter, softened (preferably unsalted)

1 1/2 cups powdered sugar

1 large egg

1 teaspoon vanilla

1/2 teaspoon almond extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar (optional)

1/2 teaspoon kosher salt, or sea salt (add only if using unsalted butter

OR

1 (16.5 oz.) roll refrigerated sugar cookie dough

1 regular size jar Strawberry-Rhubarb Jam

OR

1 (21 oz.) can your favorite pie filling

1 1/2 cups powdered sugar

2-3 tablespoons milk

1/2 teaspoon vanilla

Directions:  

1. Using a stand mixer or electric mixer beat butter until creamy. Add powdered sugar, egg, vanilla and almond extract, mix well. Blend in flour, baking soda and cream of tartar. Wrap dough in plastic wrap and chill for about two hours.

2. Remove dough from refrigerator; preheat oven to 350 degrees F. Spray two mini muffins pans generously with cooking spray, or line with mini cupcake lines. Weigh out 16,5 ounces of cookie dough, this will be the part you use. Set aside the rest of the cookie dough for another time. Or you can use a 16 ounce package of refrigerated cookie dough.

3. With a small cookie scoop, scoop a ball of dough into each mini muffin cup. You want 24 equal sized pieces. Bake for 13-15 minutes.

4. Remove from oven. Use a round object like the bottom of a sprinkles container, or a shot glass to make an impression in each cup. Fill each cup with about 1 tablespoon of jam/pie filling. If the filling seems to be going everywhere simply use a little less.

5. Return to the oven and bake an additional 3-5 minutes. Cool completely on wire racks then remove from pans.

6. Whisk together the icing – powdered sugar, milk and vanilla. Drizzle with mixture as desired. Allow icing to dry before serving. Store in refrigerator.

Makes 24 servings

Here’s another great recipe for you using rhubarb and strawberry!

Try my Rhubarb-Strawberry Coffee Cake!

Rhubarb Coffee Cake

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Mini Malt Chocolate Chip Cookie Cups

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My Mini Malt Chocolate Chip Cookie Cups make the perfect handheld dessert for any fun get-together and great summertime eats!

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So excited to share my Mini Malt Chocolate Chip Cups with you today! They are one of my favorite things to make with chocolate chip cookie dough.

Like most people, my boys and husband LOVE chocolate chip cookies and anything made with chocolate chip cookie dough! So it only makes sense that these Mini Chocolate Chip Malt Cookie Cups are one of my boys favorites recipes ever. These little easy-to-hold treats are really easy to prepare, it all goes so quick!

Hope you get a chance enjoy these great little cookie cups soon for one of your upcoming summer events!

Enjoy!

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Because these are Mini Malt Chocolate Chip Cookie Cups there is malted milk powder in the creamy malt frosting and the crushed candy on top is Malted Milk Balls of course.

[Read more…]

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Candy Stuffed Mini Cookie Cups

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This is without a doubt one of the BEST ways to use up leftover Halloween candy!

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IF and I repeat IF, you have any Halloween candy left, I strongly recommend you give my Candy Stuffed Mini Cookie Cups a try!

Candy Stuffed Mini Cookie Cups are without a doubt one of my absolute favorite way to use up leftover candy of any kind!

For these yummy little treats I really like the mini cookie cup size. Why? Because these cookies are a homemade cookie so they’re a little more substantial. They also have a wonderful candy center for the perfect amount of yum, and they’re finished off with a nice dollop of buttercream frosting.

With a winning combination like that, these mini cookie cups end up being just enough. Keep in mind, if you need a little something more, you can always have two or three! :)

Let’s look at how to put these together. Shall we?

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This is pretty much the variety of the candy I used. My husband had a nice stockpile going, so I had to borrow a few pieces for variety. I will be completely honest here, I didn’t use any of the Hershey’s Candy Corn white chocolate. But if you want to use it by all means go ahead.

I used mostly Snickers, Twix, and various Reese’s Peanut Butter Cups.

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I’m not sure if you can tell from the picture but once the cookie cups are baked the candy sinks down a bit?

That’s absolutely perfect! Think of it as a built in frosting holder. :)

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As I was saying, as the cookie cups cool the candy will sink down a bit and that creates a nice little depression for a dollop of buttercream frosting.

So, there are two different ways I like to make my Candy Stuffed Mini Cookie Cups, depending upon the day. You can either go with the same candy in the cookie and on top, or you can mix it up for more variety. You decide what works best for you!

Keep in mind if you are making these for co-workers or such, there may be people with nut allergies, depending upon the candy you use – just keep it in mind. :)

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When I’m making these I add a small dollop of frosting and add a bit of chopped candy to finish it off, and that’s it – Candy Stuffed Mini Cookie Cups to be enjoyed!

Candy Stuffed Mini Cookie Cups

Ingredients:                                    2014-11-05_3618                                                                           

1/2 cup butter (1 stick), softened

1/2 cup brown sugar

1/2 cup white sugar

1 large egg

1 teaspoon vanilla

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons vanilla pudding mix (optional)

1 1/2 – 2 cups leftover candy, fun size pieces, or slightly chopped to achieve that size, reserve small amount to sprinkle on top of cookie cups

Directions:

1. Preheat oven to 350F degrees. Spray mini muffin pan with cooking spray. Set aside.

2. Mix together the brown sugar, sugar and butter until light and fluffy. Add in the egg and vanilla. Continue mixing until incorporated. By hand, slowly add the flour, salt, baking soda, and instant pudding mix. Mix until combined.

3. Using a small cookie scoop, or by hand scoop out balls of dough and place one in each mini muffin cup. Fill mini muffin cups about 2/3 full and top with fun-sized candy. Slightly press down a bit, pressing candy into dough.

4. Bake cookie cups at 350 for 7-9 minutes, depending on oven. Bake until edges start to turn a nice golden brown. Cool for about 5 minutes while still in mini muffin pans, move to a cooling rack to cool completely.

Buttercream Frosting:

1/2 cup butter, softened

2 cups powdered sugar

3 tablespoons milk

1 teaspoon vanilla

In a large bowl, beat butter until creamy. Beat in the powdered sugar, vanilla and enough milk to achieve desired consistency.

*If you don’t want to make buttercream frosting that’s fine. Simply use store bought buttercream frosting and use that instead.

Top each Candy Stuffed Mini Cookie Cup with a dollop of buttercream frosting and desired amount of finely chopped candy. Serve and enjoy!

Makes 24-30 Candy Stuffed Mini Cookie Cups.  

 

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