I put these yummy Lemon Curd, Strawberry & Chocolate Cream cups together then placed them in the refrigerator for a couple of hours. When I took them out they were still solid and so pretty looking. But then I took them to the party for their debut and as they sat for an hour or so and warmed up a bit, well a lot actually, the juices from the curd & strawberries soaked into the cookies and they fell apart. They still tasted AMAZING, but you had to scoop them with a spoon.
So if you want to use these cookie cups, I'd suggest serving them right away and not letting them sit out of the refrigerator or use a different filling, like custard or lining the bottoms with melted chocolate...oooohhh, gonna have to try that next!
Sugar Cookie Cup
Makes 24 Mini Cups
2 & 2.5 inch Circle Cookie CuttersBaking Spray
-Prepare cookie dough then roll and cut 2.5 inch circles.
-Flip the muffin pan over and spray generously. Place a cookie dough circle on each muffin bottom and form around edges.
-Bake at 375 for 8-10 mins or until golden brown.
-Let cool for about 3 mins then take the 2 inch cookie cutter and cut through the cookie to make uniform cups.
-Remove cookie cups and cool completely.