No. I don’t wanna do it that way…

Cookies and Bars / July 15, 2014

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!


Sugar Cookie Cups Stuffed with Chambord Candied Apricots

Makes about 15-18 cups


Ingredients:

1 Package Betty Crocker Sugar Cookie Mix
1 C dehydrated Turkish apricots, cut into small ¼ inch pieces
¼ C water
¼ C sugar
1/8 C Chambord liquor
Zest from one lemon
1 T lemon juice
Cream cheese frosting (canned or mix 4 T cream cheese with 1 t vanilla and enough powdered sugar to make a smooth frosting)
½ t cinnamon


Direction:

  • Mix water, apricots, sugar, and lemon zest in small saucepan. Bring to boil and let simmer for a minute. Add lemon juice and Chambord and let boil for about 8 minutes or until sticky, and reduced to a syrup. Set aside and let cool in pan for about 20 minutes. The consistency will be like gummy bears in honey!
  • Mix cookies according to package directions for roll cookies. Flour a board and roll out cookies to about 1/4” thick. Then using a round, small cookie cutter, cut into about 2 ½ inch diameters. Nest each cookie in the openings a small muffin tin so it makes a little basket in each one for the apricots. Kind of fold the dough in, don’t just stuff it on the bottom. It should have a natural indentation for the fruit. Then spoon in fruit to the top and a bit more so that it is just slightly higher than the top of the muffin tin. Bake in a 350 degree oven for about 11 minutes, or until very golden brown. Let cool before taking out. Frost with cream cheese cinnamon frosting!


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