![]() You will need about 13-14 candies per shot glass. Use within one week of baking for best results. Chill until chocolate is set before filling with liquid. Serve “as is” or coat with chocolate and sprinkles, if desired. Remove from oven and press back into mold. Bake on pan as directed above for 15 minutes, until cookies are puffed and golden brown. Press cookie dough into molds, filling each cavity completely. In a separate bowl, blend dry ingredients (flour, baking soda, salt). In a medium bowl, cream together butter and sugar. Note: This recipe is supposed to make 8 cups, but for us it made 10. Serve “as is” or coat with white candy melts or chocolate and nonpareils, if desired. Bake on pan as directed above for 20-25 minutes, until cookies are puffed and exposed edges are firm and dry. Press cookie dough into shot glass molds, filling each cavity completely. In a separate bowl, blend dry ingredients (flour, salt, nutmeg, cloves, ginger and cinnamon). In a medium bowl, cream together butter, sugar and molasses. 1 cup white candy melts (or chocolate chips) and Christmas nonpareils (for garnish).1 teaspoon ground cinnamon (plus additional for garnish).Note: This recipe is supposed to make 8 cups, but for us it made 11. Bake on pan as directed above for 30-35 minutes, until cookies are puffed and golden brown. In a separate bowl, blend dry ingredients (flour, baking powder, salt). 1/2 cup mini semi-sweet chocolate chips.Just make sure you don't get it too hot, or it will seize and get hard instead of melting. I prefer to gently heat the chocolate or summer coating on the stove top, but you can use the microwave if you prefer. If it doesn't, try the coconut oil trick. This allows you to spoon some chocolate into the shot glass, spin to coat, and dump out the excess – much easier than painting it on. For chocolate, adding 1 teaspoon to 1 tablespoon of coconut oil per half cup of chocolate will make the chocolate flow more easily. ![]()
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