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Help with Kiwi-Lime Dessert Cups recipe

Discussion in 'Recipes and Tips' started by kkimpinski, Mar 17, 2010.

  1. kkimpinski

    kkimpinski Member

    I wanted to try this recipe last night. However, I could not find the refrigerated sugar cookie dough anywhere (tried my local grocery store, Safeway, Walmart, Superstore, Sobey's - has anyone is Canada been able to find this??) so I substituted Betty Crocker's Sugar Cookie mix (you add butter, and an egg to the mix to form dough)

    The recipe says:
    Cut cookie dough into six 1/2-inch-thick (1-cm) disks using Utility Knife. Dip disks into chopped almonds, coating evenly. Cut each disk into four wedges for a total of 24 wedges. Place wedges into cups of pan; bake 9-11 minutes or until golden brown (wedges will form into cups).

    When you used the refrigerated sugar cookie dough how big were the wedges and how did you put them in the mini muffin pan. Did they actually look like a "cup" after baking?

    The Betty Crocker dough produced crunchy cups (I baked for 9 min which I would reduce next time) They actually didn't look like cups so I used the tart shaper to create an indent after taking them out of the oven. The lime filling is "to die for" so I would like to try making these again.

    Any help/advice that you could give me would be greatly appreciated!

    Mar 17, 2010
  2. ShelbyMichalek

    ShelbyMichalek Veteran Member

    The wedges, if formed to the muffin pan, would probably sit about 1/4 to 1/3 cm from the very top of the muffin cup. Yes, they do form to a cup after baking, no tart shaper necessary.
  3. robochick84

    robochick84 Member

    I am surprised that you haven't been able to locate it. Sometimes our grocer is sold out of the "rolls" of it, so I buy the new cubed "break apart and break" type and I love them especially for this recipe it makes it so easy.

    This is a great recipe, just don't read the nutrition info! :eek:
    Mar 17, 2010
  4. kreaser

    kreaser Advanced Member Gold Member

    if using the cookie break aways cut each cookie in half..you only need half to make the perfect cookie cup!!! No need pressing down before you bake...just throw in and bake..use tart shaper after they come out of oven...i found the snickerdoodle dough actually makes a softer cookie and tastes yummy
    Mar 17, 2010
  5. gaddischef

    gaddischef Member Gold Member

    This dough is usually found in refrigerated section by the crescent rolls, english muffins, etc.....It is amazing how they form a cup all by themselves. Love this recipe!! :)
    Mar 17, 2010
  6. pkd09

    pkd09 Future Director Silver Member

    I agree....this is an awesome recipe. Very easy and yummy. I am having a fundraiser in 2 weeks and this is what the recipe is going to be. Serving on the 3-tied stand.
    Mar 17, 2010
  7. kkimpinski

    kkimpinski Member

    Just checked with the local grocery store and they don't even have the Pillsbury Sugar Cookie dough on their order forms. Makes me wonder if it's available in Canada??

    For those who used the Pillsbury sugar cookie dough how did the cups turn out? soft, chewy, hard, crunchy?

    Could anyone tell me what the diameter of the cookie dough is when you take it out of the package? (before you cut the slices into quarters) If I knew the diameter this would help me shape the homemade sugar cookie dough before slicing.
    Mar 17, 2010
  8. kkimpinski

    kkimpinski Member

    What is snickerdoodle dough?
    Mar 17, 2010
  9. RossDeb2

    RossDeb2 Member Gold Member

    In Canada, the sugar cookie dough is only available during the Christmas holiday season:(
    We have to use the package mix.
    Mar 17, 2010
  10. Snickerdoodle dough is similar to sugar cookie dough, but snickerdoodles are usually a softer sugar cookie that is rolled in cinnamon and sugar before baking. Super yummy!
    Mar 22, 2010
  11. Hi, Do you still have this recipe? If so can you email it to me. I would greatly appreciate it. Thanks
    Mar 5, 2011
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