Ginger Pineapple and Vanilla Crema Sugar Cookie Cups

Tangy, sweet, creamy and satisfying. Store bought dough mix makes them fast!

INGREDIENTS:

1 package Betty Crocker Sugar Cookie Mix all made and dough ready to cook

1, 7 oz. container Plain Greek Yogurt

2 T brown sugar

1 teaspoon vanilla extract

1 ½ C small chunk pineapple pieces and ½ C of the juice from a can

1 T Olivezia Ginger Honey Ginger White Balsamic

1 T chopped candied ginger

2 T water

METHOD:

• Place the pineapple and the juice, chopped ginger, Ginger Honey Balsamic, and water in a small saucepan. Simmer for about 5 minutes on low boil. Watch it constantly so it doesn’t burn. Take off burner, place in bowl, and let it cool and thicken.
• Using a small muffin tin, press 24 equal dough balls into each muffin opening. Gently press down into the tin and up the sides so that it is a cup. Bake in a 375° F preheated oven for about 9 minutes, until golden browned. Remove, let cool for about 90 seconds.
• Then, using the end handle of a utensil that is round and about 1 ½ inches wide, gently press down into the dough to recreate the indentation again. (Yep. It all puffs up while cooking!) Then let cool for another 4 – 5 minutes. Using your hands very gently twist the cookie in the opening until it yields. Like you’re turning a knob. And then it should move. You can then push on the side enough to help it pop up and you can grab it. Place cookie cups on a rack.
• While cookies cool, place the yogurt, vanilla, and brown sugar in a bowl and whisk together. You will still be able to see the brown sugar granules. But after sitting for about 5 minutes it will all melt into the Greek yogurt. Stir again and set aside.
• To assemble, gently spoon a dallop of the vanilla yogurt mixture into each cup. Then top with a tiny bit of the pineapple mixture. SERVE!

NOTE: You can freeze these cookie cups after baking. They will last for about a month!