Chocolate Almond Cookie Cups

By srumbel

These chocolate almond cookie cups are topped with frosting and fresh raspberries. They are a fun little treat to share.
from insidebrucrewlife.com

Ingredients

• 1/4 cup butter, softened
• 1/2 cup shortening
• 1 cup brown sugar
• 1 egg
• 1 teaspoon almond extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups flour
• 3/4 cup cocoa powder
• For the Almond Frosting
• 3/4 cup butter
• 1 1/2 teaspoons almond extract
• 1/2 teaspoon salt
• 1 1/2 Tablespoons chocolate almond coffee creamer
• 3 cups powdered sugar
• 2 Tablespoons finely chopped almond slices
• fresh raspberries

Details

Preparation time 30mins
Cooking time 40mins

Preparation

Step 1

Beat the butter, shortening, and sugar until creamy. Add the egg and extract and beat again.
Stir together the baking powder, salt, flour, and cocoa powder. Slowly add to the butter mixture until everything has been mixed together. Roll into 40 even balls.
Bake in greased mini muffin tins at 350 degrees for 10 minutes. Remove from the oven and let cool 1-2 minutes, then press down the tops of the cookies with a tart shaper. Just press hard enough to make the cookie into the shape of the muffin tin more. Let cool 2-4 minutes, then gently remove the cookies to a wire rack to cool more.
Beat the butter, extract, and salt until creamy. Add powdered sugar slowly along with the creamer. When everything has been mixed in, beat for a few minutes at a higher speed. Fill the cooled cookie cups with the frosting. Sprinkle with chopped almonds and press a fresh raspberry on the top of each cookie. Makes 40 cookie cups. Store in a sealed container in the refrigerator for a few days. Let come to room temperature before serving.

Yield: 40 cookie cups