Recipe
July 10, 2009
Ginger Chocolate Cups Recipe
Step 1: Combine flour, cornstarch, chopped candied ginger, and icing sugar in large bowl.
Step 2: With a large spoon, blend in the softened butter.
Step 3: Work with hands until a soft, smooth dough forms; shape into a ball. (If necessary at this point, refrigerate 30 minutes or until easy to handle.)
Step 4: Roll dough to 1/4″ thickness.
Step 5: Cut into circles with cookie cutters. Place in ungreased mini muffin cups and bake at 300°F for 15-25 minutes, or until edges are lightly browned.
Step 6: Melt the chocolate with 1/2 cup condensed milk. Spoon into cookie shells.
Step 7: Cool completely on wire rack. Store in tightly covered container.
Directions
Yield:
Step 1: Combine flour, cornstarch, chopped candied ginger, and icing sugar in large bowl.
Step 2: With a large spoon, blend in the softened butter.
Step 3: Work with hands until a soft, smooth dough forms; shape into a ball. (If necessary at this point, refrigerate 30 minutes or until easy to handle.)
Step 4: Roll dough to 1/4″ thickness.
Step 5: Cut into circles with cookie cutters. Place in ungreased mini muffin cups and bake at 300°F for 15-25 minutes, or until edges are lightly browned.
Step 6: Melt the chocolate with 1/2 cup condensed milk. Spoon into cookie shells.
Step 7: Cool completely on wire rack. Store in tightly covered container.