3 cups flour
3/4 tsp baking powder
1/2 tsp salt
2/3 cup butter
1/2 cup sugar
3 tsp vanilla
2 tbsp cream
Whisk together dry ingredients. In another bowl combine remaining ingredients until fluffy. Add flour mixture just until blended. Chill for an hour.
Invert a muffin pan and spray the bottom with cooking oil. Set aside.
Remove cookie dough from the refrigerator and roll into sheets. Cut circle out of the dough using a cookie cutter and place on one of the muffin bottoms. Mold until the dough is placed firmly against the tin. Press a glass firmly onto the muffin bottom.
Bake at 375 degrees for 10 minutes or until golden brown. Let cool before removing from tin. Turn over and fill with mini candies.
I always over estimate the amount of candy that I will pass out to trick or treaters on Halloween. Consequently, I’m always left with packs of candy that I don’t want to eat.
One way I use up the chocolate is in this cookie recipe. I bake the cookies and then freeze them for later. The cookies will keep for several months if they are wrapped properly before being frozen.
1 cup white sugar
1 cup butter
1 tsp vanilla
2 eggs, beaten
Mix the above ingredients together.
2 cups flour