The only shots I take these days are made out of cookies and cream. # 404: Blueberry Passionfruit Cookie Cups

Elevating my cheers with a sugar cookie cup filled with passionfruit curd, creme diplomat and fresh blueberries.

Every baker has a novelty pan that they rarely use but can’t part with, and mine is a cookie shot glass mold. It’s just as adorable and ridiculous as it sounds! For one of my first ever posts in 2017, I made a chocolate chip version and painted melted chocolate on the insides to seal them. I just filled them with milk, but wouldn’t they be the perfect vessel for a tiny espresso martini? Thinking outside the glass here.

When Nathan asked what kind of cookie I was going to make, I said chocolate chip cookies without the chocolate chips . . . and then realized how silly that sounded. Translation: sugar cookies!

My sleep-deprived brain then spiraled about the difference between shortcrust dough and sugar cookie dough and I still haven’t reached a satisfactory answer. They’re both an enriched dough made with flour, butter, sugar, eggs and vanilla, and they both have a crisp structure and a soft, chewy bite. It’s all about the shape they’re baked in I suppose!

These cutie cups weren’t what I originally set out to make, but they swooped in to save the day when my attempt at a diamond-patterned Swiss roll sponge majorly flopped. It managed to both crack and have a raw spot in the middle. Le sigh. On the bright side, I suddenly had a giant bowl of creme diplomat to play with!

Classic sugar cookies don’t typically use brown sugar but I won’t tell if you don’t. Here’s my half recipe for 6 cookie cups:

• 1 1/2 cups all purpose flour
• 1/3 cup brown sugar
• 1/6 cup granulated sugar
• 3/8 tsp baking powder
• 1/4 tsp salt
• 6 tablespoons unsalted butter
• 1 egg
• 1/2 tsp vanilla

Bake at 350F for 17 minutes, or until the edges are golden brown.

You melt the butter for these beauties so it can be a one-bowl, hand-mixed situation if you’re feeling too lazy to whip out a mixer.

If you’re not shoving them into a mold, they’ll make hefty regular cookies.

Squish.

I only trimmed half of them before baking, just in case they decided to slump or do something else dastardly in the oven.

They kept their shape and popped out of the tin in one piece. Huzzah!

I haven’t made a full recipe of pastry cream in awhile, and wow six eggs in one recipe feels decadent.

Adding butter to an already luscious custard = genius.

There’s something satisfying about pressing parchment paper to the top of pastry cream. Not sure what, but it’s the same feeling as when you have the perfect size box for whatever you’re trying to ship.

Whipped cream clouds incoming.

I started off with a dollop of passionfruit curd in the bottom of each one, but then decided to fold the rest of the curd in with the creme diplomat to get some in every bite.

The best part of trimming off the tops of the cookies is having cookie scraps to munch on. The baker’s tax, if you will.

Happy munching!