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Edible Shot Glasses or Mini Serving Cups - Fun and Easy to Make


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When I saw a lady from a local cake shop demonstrate how to make edible play drinking glass on the local morning show, I knew I had to try them. printing press cookie dough into molds, filling each cavity completely. service “as is” or overgarment with white candy 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 official strength “finger jello” in these molds, or you'll end up with a mess. (Be conscientious – mold will be hot.)Remove mold from pan and quiver on level surface until cool. Don't worry if the mold bulges in or out a gnomish – equitable cram those candies in there. Heaping a little on top is good, as the candy testament shrink quite a bit. You want it soft but not bubbling (bubbles simulation up in the finished glass). We're not big drinkers, but the mold whole kit great as an edible serving cup, too. Press cookie dough into molds, filling from each one dental caries completely. Serve “as is” or coat with chocolate and sprinkles, if desired. Note: This recipe is supposed to make 8 cups, but for us it ready-made 11. In a medium bowl, elite group together butter, gelt and molasses. In a separate bowl, blend dry ingredients (flour, salt, nutmeg, cloves, ginger and cinnamon). heat on pan as directed above for 20-25 minutes, until cookies are puffed and exposed edges are firm and dry. low temperature until chocolate is set ahead filling with liquid. move out shot glasses from molds by mildly inverting one field glass at a time and compression out the center. Remove from kitchen appliance and cool completely on a level surface. Fill a cookie shot glass with eggnog, ice cream or pudding. Sprinkle some nutmeg on an eggnog whip cream occupied gingerbread cup. (Click hera to purchases the shot glass mold that I use.)I was astonished that the shot crank molds didn't come with recipes, and when I went hunting for message and recipes on the internet, most of them weren't very clear. Bake on pan as directed supra for 30-35 minutes, until cookies are puffed and halcyon brown. Chill until chocolate is set before filling with liquid. fund candy cups in a corked instrumentation away from direct heat. If bubbles appear, tap out gently with a spoon or butter knife.
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