Light and crisp cookie ruffle cups with delicate pleats and a hint of vanilla, finished with a glossy chocolate rim—perfect for filling with fruit, cream, or mousse.
Ingredients
2 tablespoons butter
¼ cup all-purpose flour
¼ cup granulated sugar
1 tablespoon cornstarch
1 egg
4 teaspoons water
1 teaspoon vanilla extract
2 ounces semisweet chocolate, finely chopped
Directions
- Preheat oven to 325°F.
- Melt butter; cool to lukewarm.
- Line two cookie sheets with cooking parchment. In a medium bowl stir together flour, sugar and cornstarch. Stir in egg, water, vanilla and cooled, melted butter until the mixture is smooth.
- On each prepared cookie sheet, very evenly spread 2 tablespoons batter in three 5½-inch circles. Bake, one cookie sheet at a time, about 14 minutes or until edges are brown and centers are beginning to brown.
- Working quickly, remove one circle with a spatula and place over a small glass (such as a juice glass). Using a clean towel to protect hands from heat, mold soft cookie over the glass, then place a larger glass or cup, about twice the diameter of the small glass, over cookie to hold in place. Repeat immediately with remaining two cookies on sheet. (If cookies harden too quickly, return to oven for 30 seconds or until pliable.) Cool Ruffle Cups about 10 minutes or until firm; gently remove from glasses.
- To coat rim of cookie cups with melted chocolate, place chocolate in a medium microwave-proof bowl. Cook on high power for 30-second intervals, stirring after each until chocolate is melted. Dip rim of cups into melted chocolate, using a knife or spoon to coat pleated portions. Cool until chocolate is set.
