kkimpinski
- 102
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!
Thanks,
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!
Thanks,