3/4 cups butter, softened
1 cups white sugar
1/2 tsp vanilla extract
2 - 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
In a large bowl, cream together butter and sugar until smooth.
Beat in eggs and vanilla.
In a new bowl mix together flour, baking powder and salt. Mix dry ingredients into the butter mixture. Blend well.
Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400
Roll out dough on floured surface 1/4 to 1/2 inch thick.
Spray (non-stick coking spray) the back of a muffin tin.
Cut circles 1 inch wider on all sides then the upside muffin tin you are using.
Press dough onto the back of the muffin tin and trim the edges
Bake for 8 - 10 minutes or until cookie cups becomes golden.
Allow cups to cool
(just a quick note, I found these Piñata Cookies, although really good, they were a bit big. Next time I will use a smaller muffin tin therefore have smaller cookies )
3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioners' sugar
In large bowl combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days
Take 2 cookie cups and fill one with desired candies.
Put a strip of icing along the edge of one cup and put the other one on top and seal it together.
Allow this to dry
Decorate the cookie to you desire
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