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Shoofly Pie Cookie Cups with Whip Cream on Top.

Shoofly Pie Cookie Cups

Barbara Hall
These are cookies with the great taste of a dry bottom Shoofly Pie.
5 from 1 vote
Prep Time 30 mins
Cook Time 40 mins
Chill 30 mins
Total Time 1 hr 40 mins
Course Cookies
Cuisine American
Servings 48 cookies
Calories 124 kcal

Ingredients
  

TOPPING

  • 1-½ All purpose flour 180 g
  • 1 cup Light brown sugar 213 g
  • teaspoon Nutmeg
  • teaspoon Ground cinnamon
  • ½ cup Butter unsalted 1 stick
  • Whipping Cream Optional

COOKIE CUPS

  • 1 cup room temperature Butter unsalted 2 sticks
  • 1 cup Sugar white 198 g
  • 1 Egg
  • 3 cups All purpose flour 360 g
  • 1-½ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ¼ teaspoon Kosher Salt
  • teaspoon Nutmeg
  • ¼ teaspoon Ground cinnamon

FILLING

  • ½ cup Grandma's unsulphured Molasses
  • ½ cup Hot water
  • ½ teaspoon Baking soda

Instructions
 

TOPPING

  • In a bowl, add the flour, light brown sugar, nutmeg, cinnamon, and whisk to blend. Cut the butter into small pieces and add to the flour mix. I used a pastry blender to cut the butter through the flour mixture, but you can use one or two forks to perform this task. It will just take longer to get to the crumbly consistency. Set aside for later. This looks like a lot of crumbs, but I add it at two different times.

COOKIE CUPS

  • Weigh or measure your sugar and set aside. In another bowl, weigh or measure the flour, baking powder, baking soda, salt, cinnamon, and nutmeg, running a whisk through to blend. Using a stand or hand-held mixer, add the butter, sugar, and blend on medium-high speed for 3 minutes. Scrape down the sides and add the egg; once the egg is incorporated, turn down the mixer and slowly add the flour mixture. Once the flour has been incorporated, take the bowl off the stand and wrap it loosely with plastic wrap. Refrigerate for 30 minutes.
  • Using a pastry mat, flour the surface and the rolling pin, so the dough does not stick. I take about the size of a hardball and roll the dough out to ⅛" to 3/16' thickness. I use a J.K. Adams Maple Plain Rolling Dowel and purchased bands that fit on the ends so you can get an even thickness on your cookie dough. Using a 2-½" round cookie cutter cut out as many as you can. Depending on how thick you make your dough will determine if you have a little extra dough leftover or not. I have a 48-cup mini muffin pan so I can do this batch all at the same time.
  • Spray the mini muffin pan with Pam; it will make your life easier when you take the cups out of the pan. Gently mold the cut-out circles of cookie dough into each of the muffin holes. Make sure there are no tears in the cookie cup. You can press gently on the tear, and it will seal it. Also, make sure there is no air pocket between the cookie dough and the pan. I have a little trick to pinch in the sides just a little till I get it down in the muffin mold, then gently push the sides out to make the cup shape. Next, make the filling that will go into the cups.

FILLING

  • Mix the molasses and hot water into a container. Next, add the baking soda and stir. It will get a little frothy. The mixture will be thin in consistency but will thicken up as it bakes with the crumb topping. Taking a measuring teaspoon, add a teaspoon of the molasses to each cup. Next, add the crumb topping to fill the rest of the cup. Save the rest of the crumb topping; you will add more on top once they are baked.
  • Preheat your oven to 350°. Bake for 10-12 minutes (mine were done at 11 minutes). Take them out of the oven and let them cool in the pan till the pan is cool to the touch for at least 30 minutes. The molasses filling will have absorbed the topping during the bake, which helps to firm up this filling. So don't be alarmed that there is no topping; you will add more after they cool. This gives the cookie cups time to harden and not be soft. If you try and take them out too soon, they will break apart. I slide a knife down the side and gently lift the cup out of the mold. Move them to a cooling rack. Add more of the crumb topping to the tops of the cookie cups. I love my Shoofly Pie with whip cream on top. Just a thought :-)

Nutrition

Calories: 124kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 19mgSodium: 77mgPotassium: 69mgFiber: 1gSugar: 11gVitamin A: 182IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Keyword cookie cups, shoofly pie cookie cups, shoofly pie cookies
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