By Angela Denstad Stigeler
Q. What’s better than an ice cream sundae outside on a summery day?
A. One where you don’t even have to take your dishes back inside the house afterward! With this fun recipe, you can bake up cookie cups just the right size to hold a scoop or two of ice cream by using the back side of a muffin tin. As if that weren’t clever enough, with the dough scraps, you can easily fashion some edible spoons. Similar in shape to those campy wooden paddles that often accompany ice cream cups, cookie spoons taste much better. All it takes is a little time to fiddle with the dough. Once you do, you’ll be over-the-moon for these sweet little desserts. Your guests will laugh to see such kitchen craft.
Although ice cream is an easy crowd-pleaser, you could also serve up puddings, custards or fruit tarts and salads in these dainty dishes. They’re a great way to celebrate the start of summer break—and every day worthy of celebrating.
As for the dish and the spoon themselves—they’re sure to be a runaway success.
Sugar Cookie Cups and Spoons
2 cups all-purpose flour, plus more for dusting
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter (1 stick), softened
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Whisk together the flour, baking powder and salt. Cream the butter and sugar together until pale and fluffy. Mix in the egg and vanilla. Gradually add the flour mixture and mix until the dough comes together. Shape the dough into two disks, wrap each in plastic and refrigerate until firm enough to work with, at least an hour or up to two days.
Preheat the oven to 325 degrees and heavily grease the bottom side of a 12-cup muffin tin, or drape paper liners over every other muffin well. Roll out one disk of dough to about 1/4-inch thickness. Use a cookie cutter or small bowl to cut out circles of dough, approximately 4 inches in diameter. Mold the dough circles around the bottom of every other muffin cup, pressing to seal up any cracks. Use a paring knife to cut spoon shapes out of the scraps, about 3 inches in length. Chill the cups and spoons in the freezer for 10 minutes before baking. Bake until just starting to turn golden, about 12 minutes. Allow the cookie bowls to cool on the tin for about 10 minutes, then carefully twist to release, or turn over and remove the paper liners. Store in a tightly covered container. Makes 14-16 bowls and spoons.