So, it's the holidays.
It's the holidays, wherein an eighth has passed rather quickly, and of which I previously had MANY plans for. Okay, I did fulfill some of those plans and learnt a bunch of things, including that of the difference between cocina and cocino, that one should ALWAYS check whether museums are open before walking in when there's a heavy rain, and that action movies are increasing the number of kicks and punches to the point that you yawn mid-fight sequence (see Spectre).
Anyhow, it's been a packed week where I got to meet up with old friends as well as do the final presentation for my research paper - which has been published (YAY!!!). But despite this amount of action in my days which has been comparable to an action movie, it's been rather stale on the food scene.
Admittedly, I haven't been getting up to my elbows in flour and creating new recipes recently, whether it's sheer laziness or the fact that I'm left with too many cookies for three people I really am unsure, but what I am certain of would be that I definitely am going to cook my way through the stack that I currently have on my desk.
And while I am going to bake a pumpkin tart today, I'm also going to meet an uber cool teacher of mine at a cafe (x2 the coolness) and I'm also sharing the recipe for these cookie cups as well.
I think that cookie cups are the next big thing - I mean, the love of cookies is eternal, and recently, everyone loves "DIY food" i.e. rice bowls and rolls. While these cookie cups aren't exactly those with really deep indents for you to fill (that would be a tart, really), the excitement comes with getting a bite of a slightly soft cookie studded with bits of sugar and topped with [insert toppings here]. I've included three types of toppings which I really am obsessed with here, but of course, go forth and go wild with the toppings!
Mini Sugar Cookie Cups
makes 24 cups
time taken: 35 mins / active time: 15 mins / stationary time: 20 mins
To be continued.