I haven’t cooked for awhile for reasons that I will keep to myself. I’d rather be cooking than doing than almost anything, so when I had a truly all-out craving for sugar cookies, and that coincided with a generally frustrating day, I got rowdy. After grabbing a bag of Turkish apricots, and a bottle of Chambord, and even cheating by grabbing a package of Betty Crocker sugar cookie mix, I was ready to be rebellious in the most productive of ways.

Rebellion comes in all different kinds of forms and runs the gamut from simply refusing a dinner mint, to refusing to observe highly logical police laws. One will get you an eye roll, the other, probably 30 years. And they all start with a “no.”

Funny how that happens. NO is only a two letter word. How could it cause so much trouble? Without too much debate, I will submit that in the kitchen, it leads to all sorts of fun creations. And unless you plan on putting a cat in the microwave, NO probably won’t lead to a felony charge. The point is, this latest creation started because I refused to make the cookie sheet my sole means of creating a ‘cookie.’ I just didn’t wanna do it that way…

Just because something comes together quickly, doesn’t mean it won’t be stunning or super yummy. With a little experimentation, I finally ended up with my CHAMBORD CANDIED APRICOT STUFFED SUGAR COOKIES IN A CUP. In a cup because a folded-over sugar cookie was melting into a sugar pile. I needed containment! And the tin was the answer. This will NOT be the last time I stuff a cookie in a muffin tin, with something fab in the center. It was just too dang fun to be cantankerous!

You’ll see below photos of both versions; the flat, trimmed, layer cookie and then the sugar cookie cup–which rocked.

Hmmm. I love saying no!