Perfect for the holidays, these adorable cookies will definitely stand out on any dessert table or cookie plate.
Both kids and adults will adore this whimsical,holiday-inspired treat.
In a large bowl beat butter with a mixer on medium 30 seconds.
Credit: Matthew Clark
Beat in sugar, baking powder, and salt, scraping bowl as needed.
Beat in eggs, vanilla, and, if desired, almond extract.
Beat in as much of the flour as you could with the mixer.
Stir in any remaining flour.
If necessary, cover and chill dough 30 minutes or until easy to handle.
Shape Cups
Preheat oven to 350F.
Shape dough into 1 1/4-inch balls.
Press dough balls into bottom and up sides of prepared muffin cups.
Bake Cookie Cups
Bake 10 to 12 minutes or until edges are lightly browned.
Repress the centers with the rounded side of a measuring spoon.
Let cool in pans 5 minutes.
Remove cups from pans and cool completely on wire racks.
Add Handles
Break a pretzel twist to make 2 curved handles.
Hold in place for about 5 seconds to allow candy coating to lightly set.
Repeat with remaining pretzels and cookies.
Let cookie cups stand for 15 minutes or until candy coating is fully set.
Fill With Ganache
Fill each cookie cup with chocolate ganache and sprinkle with marshmallow bits.
Prepare Ganache
In a medium saucepan bring whipping cream just to boiling over medium-high heat.
Add chocolate (do not stir).
Let stand for 5 minutes.
Cool for 15 minutes.
Makes about 2 cups.
Store at room temperature for up to 3 days or freeze for up to 3 months.
Decorate and fill cookie cups before serving.
