Edible Cookie Pudding Cups

Post date: Feb 9, 2015 10:32:54 PM

Ingredients:

1/2 cup shortening (or coconut oil)

1 cup sugar (or palm sugar)

1 large egg

1/4 cup milk of choice

1 tsp. pure vanilla

2 1/4 cups gluten free all purpose flour

2 tsp. baking powder

1/2 tsp. sea salt

Directions:

Cream together the shortening and sugar until very fluffy. Add egg, milk and vanilla, beating until combined. Add flour, baking powder and salt, mixing until blended and dough is formed.

Shape dough into a ball, wrap tightly with plastic wrap and refrigerate or freeze until cold and no longer sticky, at least two hours.

Preheat oven to 375. Lightly grease the cups of two muffin tins.

Lightly dust work surface, a rolling pin and cookie cutters with gluten-free flour. Roll out dough to a thickness of about 1/8 inch. using a cookie cutter at least 3 inches in diameter, cut dough into circles or daisy shapes.

Gently press dough shapes into prepared muffin tins. pace in preheated oven and bake 8-9 minutes. Remove before cookie cups brown and get crunchy.

Place muffin tins on wire racks to cool for 5 minutes. Then gently remove cups and let cool completely on wire racks. Fill with pudding of choice. Can garnish with berries such as raspberries, strawberries, blueberries, etc.