I’m jealous of those who can bring in homemade treats for the kids at school. Lucky for Kari Stroschein, she can! She recently brought in a special snack for her daughter’s preschool class. Kari considered dirt cups because her daughter loves them so much. (Who doesn’t?) But Kari didn’t want to make giant cups of sugar for a class of 30. Especially since she has to double or triple the recipe to make sure everyone got one and provide spoons. Cookie cups were her solution! They are similar to a dense chocolate shortbread cookie, but they are smaller and easier to handle. Plus they are the perfect portion size for small hands. She got a bit creative with them and came up with these frog pond cookie cups. Fun, aren’t they?
- 1 cup softened butter
- 1-1/2 cups white sugar
- 2 egg yolks
- 4 tablespoons milk
- 2 teaspoons vanilla
- 2 cups all purpose flour
- ⅔ cup cocoa powder
- ½ teaspoon salt
- Heat oven to 350. Grease 2 mini muffin pans with cooking spray(my pans each hold 24)
- In a large mixing bowl, cream butter and sugar until fluffy (about 3-5 minutes).
- Add egg yolks and beat well. Add milk and vanilla and beat well.
- Add dry ingredients and mix until incorporated.
- Chill one hour. You can chill this overnight - as I did, but I'm warning you, the dough is VERY hard. I used my pampered chef small cookie scoop to get the dough out of the bowl, and it worked fine.
- Roll into 1.5" balls. Scoop some out, roll into a ball shape and place into the muffin tin. Using your thumb, press into the center. Following my thumb, I used my index finger knuckle to press a deeper hole into the cookie.
- Bake 8-21 minuets or until done.
- Remove from oven and immediately plunge the handle of a wooden spoon into the cookie cup. If you don't have a wooden spoon, the back of a measuring spoon might work, too. Try not to go all the way through the cookie. Cool completely.
To remove from pan: lay muffin pan on it’s side – at a 90 degree angle, and use a sharp knife to “pop” the cookies out of the pan. She couldn’t run a knife around the entire pan because the cookie kept falling apart unfortunately.
Set aside and prepare filling for your cups.
Frog Pond Cookie Cups
Wilton 601-5581 4 Piece Primary Color Gel Icing SetHaribo Gummies – Frogs – 5 ozGummi Frogs – 1 Pound BagWilton Recipe Right 24 Cup Mini Muffin PanWilton 2105-6746 Perfect Result Mega 48-Cup Mini Muffin Pan, 15×21-inch
Pond cup inspiration came from the dirt cup idea, but because it was pond week at her daughter’s school, she wanted something different and fun. These are small, easy to handle, fun and tasty!
1 package Haribo Gummy Frogs
1 package (3.9 oz) instant vanilla pudding
1 tub cool whip (8 oz)
2 cups cold milk
blue food coloring
Lime flavored tootsie rolls
Prepare pudding as directed on package using milk. Add cool whip and blue food coloring to create water. (about 10 drops)
Using a small spoon (Kari used a baby spoon) place a dollop of pudding into each cookie cup. Top with frog.
To make grass/reeds:
Microwave a lime flavored tootsie roll in the microwave for 10 seconds. Cut into thirds. Roll each piece into a smaller snake like shape. Cut that shape into three pieces, roll and press together to make grass. Place grass in cookie cup.
Refrigerate until ready to serve.
Pretty cute, right? These frog pond cookie cups would work well for any frog themed birthday party or spring celebration, but requires very little decorating skills. Celebrate nature with this fun dessert.