Cookie Cups with Cream and Raspberries

By dette

If you're looking for an idea for a dinner party dessert cookie, this is one of your best bets. These almond-flavored cookie cups are filled with berries and whipped vream. They can also be filled with gelato, ice cream or sorbet. They are baked at a high temperature, so keep an eye on them in the oven to make sure they don't overbake.

Ingredients

• Filling:
• Cookie Cups
• 1 /14 c. all-purpose flour
• 1/3 c almonds
• 2 tbsp sugar
• 1/2 c (1 stick) butter, cubed
• 2 large egg yolks
• 1 tsp almond extract
• 1 tbsp cold water
• Whipped Cream ( 1 1/2 c heavy cream, 1 tsp vanilla extract, 1 c granulated sugar. Beat till thick)
• 1 c raspberries

Details

Servings 12

Preparation

Step 1

Put the flour, almonds, and sugar in a food processor or blender and pulse until finely ground.

Add the butter and pulse 4-6 times, until the butter is incorporated.
Combine the egg yolks, almond extract, and water in small bowl, then add to the flour mixture and pulse until the mixture forms a ball. Form the dough into 2 disks, wrap in plastic wrap and refrigerate for 1 hour.
Preheat the oen to 400. Butter and flour the back side of a cupcake pan.
Remove the dough from the refrigerator. If it is too hard to roll out, let it sit for a few minutes. Roll the dough out on a floured surface to 1/8 inch thick. Using a 5 inch round cookie cutter (or a drinking glass) cut out circles.
Drape the circles over the cups of the inverted muffin pan. Bake for 6-8 minutes, until golden. Let cool on the pan.
Prepare the whipped cream and dollop in into the cookie cups. Top with berries serve on a plate with a spoon.