- Cups of cookies
- All-purpose flour 2 ¼ cups
- Sugar 1 ½ cups • 470 kcal
- Butter 1 cup • 717 kcal
- Eggs 2 large • 130 kcal
- Vanilla Extract 2 tsps
- Baking soda 1/2 tsp
- Vanilla custard
- Egg yolks 4 large
- Milk 4 cups • 49 kcal
- Cornstarch ¾ cup • 338 kcal
- Granulated sugar ⅔ cup
- Vanilla 1 tsp
Cookies are always perfect as dessert or as an excellent mid-morning or mid-afternoon snack. There are crunchy or soft, with many different aspects and many different combinations. If you like soft cookies this recipe is for you and the addition of the tasty cream suggested, makes this custard cookies a so delicious snack to spoil your children or couple, or maybe your guests in a meeting or party. The sensation and flavors of the cookies and the cream will make you and your guests to look for another. Enjoy this easy preparation and your cookies.
Begin Preparing the cookie cups:
To start, preheat the oven to 180°C / 350°F. Leave the butter out of the refrigerator to allow it to reach room temperature.
Prepare 2 small baking trays (they can be for muffins) by sprinkling them with cooking spray or simply greasing them well. Take a medium bowl and add the flour, baking soda and salt. Mix everything well and preserve. Now take a large bowl and add the butter at room temperature and the sugar and with help of an electric mixer, beat it up at medium speed, until the mixture is fluffy. It will take about 3 minutes.
Reduce the speed of the mixer and proceed to add the 4 eggs, one by one, continuing to beat. Then add the vanilla extract and keep beating up until everything is well mixed. Add now the flour mixture little by little and beat up until all the mixture is well combined. Using a large cookie spoon, pour the mixture into the baking pans.
Press lightly downward, using your fingers, to make sure that the mixture is flattened in the molds. Introduce the molds in the oven and bake until lightly browned (almost ready). It will take about 10 to 12 minutes. One trick to do this is to use the bottom of the mold and cover it with candy cups, then mold the dough over the candy cups and bake. When the dough is cold, it will easily be demolished. Retire from the oven.
Now create the center of the cup, using a small container proceed to press in the center of the little muffin obtained. Let cool for about 10 minutes. Put your cookie cups in a cooling rack until they are completely cooled.
While they are cooling, prepare the vanilla custard:
In a medium cooking pot, add 3cups of milk and the vanilla. Put the pot on high and stir constantly. When the milk and vanilla mixture is boiling, retire immediately from heat. Take now a medium bowl and add the remaining cup of milk, egg yolks, sugar and cornstarch. With an electric mixer proceed to beat up everything. While beating up, add the hot milk little by little.
Once everything is well integrated, pour the mixture in the cooking pot.
Put the pot over high heat and cook until it boils and the mixture thickens, stirring constantly. Retire from heat and proceed to strain the mixture in a small container.
Cover the container with a plastic wrap. Introduce the container in the refrigerator until it cools completely. Retire from the refrigerator and proceed to beat up the cream until it reaches a smooth texture. Then fill your cookie cups with the cream.
If you wish, it is suggested to decorate your cookies with some fruits. Finally introduce them in the refrigerator and wait 2 days before enjoying your cookies.
Nutrition Facts Servings: 18 Amount per serving Calories 322 % Daily Value* Total Fat 13g 17% Saturated Fat 7.7g 39% Cholesterol 99mg 33% Sodium 200mg 9% Total Carbohydrate 48.5g 18% Dietary Fiber 0.4g 2% Total Sugars 32.2g Protein 4.8g