Today marks the close of our first three weeks in our new apartment, so last Friday we hosted a small housewarming party to celebrate. For the party, I made falafel, tzatziki and pita, and naturally, failed to take pictures of any of it before it was gone (sign of a good party, I think). I also decided to try something new–raspberry mousse in cookie cups.

The mousse is not a new recipe; it’s from the cookbook Moosewood Restaurant Cooks at Home, and it’s been a favorite of mine for awhile. But since we just moved, we’re a little low on serving dishes, and a few weeks ago I’d made a mental note of this tip for baking cookie bowls on a muffin tin. Perfect time to try it out.

I used this sugar cookie recipe, cut in half since I definitely didn’t need five dozen. I rolled out the dough as though making cutout cookies, keeping it fairly thick–the thinner ones got holes in them during baking. I used a mason jar lid to cut circles, and placed the circles over the cups of the muffin tin (turned upside down). After about 7 minutes at 400F, they were done. The half recipe ended up making about 35 beautiful cookie cups (plus a couple broken ones I managed to get rid of somehow).

The first couple batches of cookie cups

I tried using a pastry bag to pipe the mousse into the cups, but it didn’t look that great, so I ended up just spooning the mousse in. Does anyone have tips on working with a pastry bag? It seems so simple, but I managed to make a pretty good mess with it. I saved a few raspberries for topping, and voila.

Our 15-20 guests did not manage to eat all four and a half trays of them, but I’ve been taking good care of the leftovers.

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March 19, 2012

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