“Prost!” is the equivalent of “Cheers!” in German. B.O.B. Bob and I were fortunate enough to have the opportunity to attend an annual Oktoberfest celebration at our friend Mario and Andrea’s house this weekend. Mario and Andrea are from Germany, and they use this event every year as a way to say thank you to all of their friends, family, and co-workers. I, along with everyone else I’m sure, can’t imagine what our lives will one day possibly be like without them and their gorgeous smiles, open hearts, and their willingness to share their lives as well as their culture with us. Oh, and did I forget to mention the beer? Prost! There is nothing better than friends who share beer, especially when it is good beer. Prost! Life would not be nearly as pleasant without the beer. Prost! And great music. Prost! And the chicken dance. Prost! And more beer. Prost! Prost!

For this gathering I chose to make S’more Chocolate Chip Shortbread Cookie Cups with Edelweiss Royal Icing Flowers. I waited till the very last moment to even get started on baking them, and I can’t even tell you how last-minute the royal icing flowers were. Let’s just say they spent some time in the freezer to help me even have a chance of getting them off of the waxed paper I piped them onto. I also created them while sitting on the living room couch watching Food Network, because I really wasn’t into spending the entire day in the kitchen, not to mention I have once again become addicted to the channel after a lengthy hiatus. So that should pretty much explain to you why I now have crumbled royal icing all over my living room floor. I wish it were a better story, but alas B.O.B. Bob and I just aren’t that kinky.

I filled my cookie cups with leftover marshmallow drizzle from this cake I made earlier on in the week for next months #BundtBakers post. I also decided to use the leftover graham “crack” from the same cake as a cookie topping. It is very rare for me to save leftovers from baking a cake, but this time around I’m so glad that I did. While using the homemade marshmallow drizzle saved me from having to make a special trip to the store, I wasn’t happy with how the marshmallow separated during baking, and if I had it to do all over again, I would just fill those little suckers up with store-bought marshmallow creme. The thirty minutes lost in having to go to the market would have been well worth not having to deal with strands of sticky marshmallow coating every surface I came into contact with. Thankfully Brenna wasn’t in a helping mood that day.

So if you actually read further, you’ll realize I did not include the recipe for the marshmallow drizzle or the edelweiss flowers, and there is a very good reason for that. I know that most of you are not going to sit down on the couch and pipe out royal icing flowers for a few hours on a beautiful Saturday afternoon. And as far as the marshmallow drizzle and graham “crack” are concerned, they aren’t exactly necessary either. Use the basic recipe below to make your shortbread cookie cups, and then fill them whatever your little heart desires. Marshmallow creme, melted chocolate, whipped cream, fresh fruit, preserves, caramel, or even peanut butter would make lovely fillings for these cookie cups. Use your imagination, and come up with something you, your friends, and even your family will fall in love with. Hell, why not fill them with beer? After all, it’s Oktoberfest, and everything goes with beer. Prost!

Ingredients:

• 1 Cup Butter, Room Temperature
• 2/3 Cup Granulated Sugar
• 1 Teaspoon Vanilla Extract
• 2 Cups All-Purpose Flour
• 3/4 Cup Miniature Semi-Sweet Chocolate Baking Chips

Directions:

1. Preheat oven to 350 degrees.
2. On medium speed, cream the butter and sugar together for 3 minutes.
3. Add the vanilla; mix for 1 additional minute.
4. On low speed, slowly add the flour; mix until just combined.
5. Use a silicone spatula to fold in the chocolate chips.
6. Use a cookie scoop to measure out even amounts of the cookie dough, and then place each scoop of dough inside the cup of a mini-muffin tin.
7. Use a tart tamper, the back of a scoop, or your thumb to make a cup in the middle of each mound of dough.
8. Bake for 10 to 13 minutes, or until golden brown.

Suggestions:

• This cookie dough is a tad on the dry side, so you may have to use your hands to press the dough into the cookie scoop, or use your hands to help bring the dough together.
• The chocolate chips in this recipe are abundant, and make it a little hard to tamp the dough down into the mini-muffin tins. You can add less chocolate chips or leave them out altogether is you choose, but I think it’s worth the little bit of extra hard work.
• This recipe will yield 24 cookie cups.

Improvements:

• Fill the cookie cups with marshmallow creme, melted chocolate, caramel sauce, peanut butter, or even a spoonful of ice cream.
• Add rainbow sprinkles to the cookie dough in lieu of miniature chocolate chips.

Print

Yum

Chocolate Chip Shortbread Cookie Cups

Ingredients:

• 1 Cup Butter, Room Temperature
• 2/3 Cup Granulated Sugar
• 1 Teaspoon Vanilla Extract
• 2 Cups All-Purpose Flour
• 3/4 Cup Miniature Semi-Sweet Chocolate Baking Chips

Directions:

1. Preheat oven to 350 degrees.
2. On medium speed, cream the butter and sugar together for 3 minutes.
3. Add the vanilla; mix for 1 additional minute.
4. On low speed, slowly add the flour; mix until just combined.
5. Use a silicone spatula to fold in the chocolate chips.
6. Use a cookie scoop to measure out even amounts of the cookie dough, and then place each scoop of dough inside the cup of a mini-muffin tin.
7. Use a tart tamper, the back of a scoop, or your thumb to make a cup in the middle of each mound of dough.
8. Bake for 10 to 13 minutes, or until golden brown.

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