This is a ridiculously simple recipe. It’s also a ridiculously dangerous one for your waistline, because it’s so simple.
Hello, Midnight snack!
If you’re not into making things entirely from scratch, you could make this with store bought cookie dough and whipped cream or another dairy topping.
If you like to make things from scratch, it’s still pretty easy. (Although, not “home from the bar” easy, however. Or maybe it is? It would depend on your drunk cooking prowess.)
Either way, these little sugary treats topped with sunny blood oranges and mint, will make you very popular.
Whipped Cream Filled Sugar Cookie Cups with Blood Oranges
Makes approximately 36 cups.
Special equipment: Mini-muffin tin (or ignore the forming step, and just cut the dough into flat cookies.)
Ingredients:
- 2 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 stick room temperature butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- The zest of one orange
- 1 tablespoon of water (optional)
- 2 teaspoons olive oil
Instructions:
In a medium bowl, mix together the flour, baking powder and salt.
Place the butter and sugar together in a large bowl. Using a hand-held mixer, cream together the butter mixture. With the beater still running, add the egg. Slowly add in the flour mixture.
Add the vanilla and orange zest.
If the mixture is too crumbly, and won’t hold together, add the water.
Roll the dough into 2 cylinders (approximately 5 inches long each) and wrap them separately in waxed paper. Freeze for 10 minutes.
Preheat oven to 325 degrees.
Grease the mini-muffin tin with olive oil.
Cut the chilled dough into ½-inch slices and place in the mini-muffin cups. Prick all over with the tines of a fork to keep from inflating.
(Or, if you don’t have a mini-muffin tin, simply cook on a non-stick cookie pan.)
Refrigerate remaining dough.
Bake the cookie cups for 10 minutes, turning halfway through. (Err on the side of having the cookies be too soft, as opposed to too hard. It’s good to keep an eye on them during the last couple of minutes of baking.
Let cool in pan for 5 minutes, remove, and let cool on a rack until completely cooled.
Repeat with remaining dough.
While the cookies cool, make your whipped cream and fruit mixture.
Homemade Mint Whipped Cream Ingredients:
- 1 cup heavy cream
- 1-2 tablespoons granulated sugar (depending on how sweet you like it)
- 1 teaspoon chopped fresh mint
- ¼ teaspoon kosher salt
Instructions:
Pour the cream and sugar into a large bowl.
Using a hand held mixer, starting on low beat the cream until it stiffens. Beat on medium, and then high until the cream has stiff peaks. Gently fold in the mint.
(The whipped cream can be served immediately, or refrigerated for up to 24 hours. If it lasts that long.)
Blood Orange Topping
- 1 blood orange, peeled
- 1 tablespoon fresh mint, chopped
Instructions:
Dice the orange segments and mix together with mint in a small bowl.
To Serve:
Fill (or top) cookies with whipped cream. Top with blood orange and mint.
Serve immediately.
(Photo by Launie K.)
