Combine butter, sugar, and vanilla paste in a gallon size resealable bag. Close bag and knead thoroughly to cream butter and sugar until well combined.
Open the bag and add flour, baking powder, salt and egg. Reseal and continue to knead until dough is smooth and uniform. Use a rolling pin to smooth the dough into a thin, uniform layer. To chill, place bag flat in the refrigerator for at least one hour.
Meanwhile, wrap a small piece of aluminum foil around a wine cork and remove excess foil by twisting until it breaks away. Use the cork as a guide to wrap each individual piece of dough around, then fold up the bottom to form a cup.
Preheat oven to 350°F. Lay chilled dough flat in bag and make incisions in the side seams. Open bag and carefully peel away the top layer.
Use a cookie cutter to slice dough into quarters vertically and thirds horizontally.
Place the cookies in a muffin or popover pan with the corks inside. Bake for 12-15 minutes. Remove from oven and let cool. Carefully remove corks once fully cooled.
Melt white chocolate in a ramekin. Add two small spoonful’s of chocolate into each cookie cup and turn, holding horizontally, to coat the interior with a thin layer of chocolate. Invert and dip the rim to coat. Immediately dip the rim in sprinkles. Let cool for at least 10 minutes before filling.
For the filling, combine ice cream, whole milk and vanilla paste in a blender. Blend for 15 seconds until smooth.
Fill each cookie cup with vanilla milkshake and enjoy.
For a fun boozy twist, try adding coffee flavored rum, Irish whisky, or bourbon to the blender when making the milkshake.
Recipe by So Yummy.
Combine butter, sugar, and vanilla paste in a gallon size resealable bag. Close bag and knead thoroughly to cream butter and sugar until well combined.
Open the bag and add flour, baking powder, salt and egg. Reseal and continue to knead until dough is smooth and uniform. Use a rolling pin to smooth the dough into a thin, uniform layer. To chill, place bag flat in the refrigerator for at least one hour.
Meanwhile, wrap a small piece of aluminum foil around a wine cork and remove excess foil by twisting until it breaks away. Use the cork as a guide to wrap each individual piece of dough around, then fold up the bottom to form a cup.
Preheat oven to 177°C. Lay chilled dough flat in bag and make incisions in the side seams. Open bag and carefully peel away the top layer.
Use a cookie cutter to slice dough into quarters vertically and thirds horizontally.
Place the cookies in a muffin or popover pan with the corks inside. Bake for 12-15 minutes. Remove from oven and let cool. Carefully remove corks once fully cooled.
Melt white chocolate in a ramekin. Add two small spoonful’s of chocolate into each cookie cup and turn, holding horizontally, to coat the interior with a thin layer of chocolate. Invert and dip the rim to coat. Immediately dip the rim in sprinkles. Let cool for at least 10 minutes before filling.
For the filling, combine ice cream, whole milk and vanilla paste in a blender. Blend for 15 seconds until smooth.
Fill each cookie cup with vanilla milkshake and enjoy.
For a fun boozy twist, try adding coffee flavored rum, Irish whisky, or bourbon to the blender when making the milkshake.
Recipe by So Yummy.
Tahitian Pure Vanilla Extract
