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When I saw a lady from a local coat shop demonstrate how to make eatable shot glasses on the local morning show, I knew I had to try them. Press cooky dough into molds, filling to each one cavity completely. Serve “as is” or coat with white confectionery melts or chocolate and nonpareils, if desired. Note: This recipe is supposed to make 8 cups, but for us it made 10. Don't use regular strength “finger jello” in these molds, or you'll end up with a mess. (Be careful – mold will be hot.)Remove mold from pan and chill on level surface until cool. Don't worry if the mold bulges in or out a little – just cram those candies in there. Heaping a dinky on top is good, as the candy will shrink quite a bit. You demand it soft but not bubbling (bubbles show up in the finished glass). We're not big drinkers, but the mold works great as an edible small indefinite amount cup, too. Press textual matter dough into molds, filling from each one cavity completely. service “as is” or coat with chocolate and sprinkles, if desired. Note: This instruction is supposed to make 8 cups, but for us it made 11. In a substance bowl, beat together butter, sugar and molasses. In a separate bowl, blend dry ingredients (flour, salt, nutmeg, cloves, ginger and cinnamon). Bake on pan as directed above for 20-25 minutes, until cookies are puffed and exposed edges are firm and dry. Chill until cocoa is set ahead filling with liquid. Remove shot optical instrument from molds by gently inverting one glass at a time and compressing out the center. vanish from oven and cold completely on a even surface. fill in a cookie shot glassful with eggnog, ice cream or pudding. Sprinkle some nutmeg on an eggnog whip cream filled gingerbread cup. (Click here to purchases the shot glass mold that I use.)I was surprised that the try glass molds didn't come with recipes, and when I went toil for instructions and recipes on the internet, most of them weren't very clear. broil on pan as orientated in a higher place for 30-35 minutes, until cookies are puffed and golden brown. Chill until beverage is set before filling with liquid. Store candy cups in a sealed container away from direct heat. If bubbles appear, tap out lightly with a spoon or cover knife.
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