Description
Delightful and buttery Shortbread Cookie Cups that serve as perfect mini tart shells for your favorite fillings. These crisp, golden cookie cups are made from a classic shortbread dough and baked to perfection, then filled with luscious lemon curd, rich chocolate ganache, fruity jam, or airy whipped cream for a versatile dessert ideal for parties and gatherings.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Optional Fillings
- Lemon curd
- Chocolate ganache
- Jam
- Whipped cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy, ensuring a smooth base for your dough.
- Add Vanilla: Stir in the vanilla extract thoroughly to infuse the dough with flavor.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt into the bowl and mix until a soft dough forms without overworking it.
- Shape Dough Balls: Roll the dough into 1-inch balls, then place each ball into the prepared mini muffin pan cups.
- Form Cups: Using your thumb or the back of a spoon, press an indentation into the center of each dough ball to create a cup shape for filling.
- Bake: Bake the cookie cups in the preheated oven for 12–15 minutes or until the edges just turn golden brown.
- Adjust Wells: Remove from the oven and gently press the centers again if needed to deepen the wells while the cookies are still warm.
- Cool: Allow the cookie cups to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Fill and Serve: Once fully cooled, fill each cookie cup with your choice of lemon curd, chocolate ganache, jam, or whipped cream and serve.
Notes
- Cookie cups can be made ahead and stored unfilled in an airtight container for up to 5 days.
- For longer storage, freeze the unfilled cookie cups and thaw before filling.
- Fill cookie cups just before serving to maintain the best texture and prevent sogginess.
