Whipped cream and Burgundy wine makes life beautiful. And even more luscious when piped into cookie cups.
The cookie cup directions are adapted from the Pillsbury Sugar dough package.
Crisp vanilla sugar cookie cups complement a soft Burgundy wine cream. The dessert takes minutes to make and yields 24 smiles.
Spray a mini muffin tin with baking spray. Slice the cookie dough into 24 slices. Roll into balls and place into the sprayed tin. Bake for 18 minutes or until golden brown. Immediately poke the middles with the end of a mini spatula coated in sugar.
Tip: Wetting the small wooden end of a spatula helps to pick up the sugar crystals.
Allow the cookie cups to cool. Carefully slide from the pan.
Whip the cream with the wine and powdered sugar.
Pipe into the cookie shells. Sprinkle with pink sanding sugar, if desired.
Tip: Always freeze the mixing bowl and beater for the whipped cream. The cream will whip up much easier and faster.