momolovecooking said:
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Posted: 3/13/2013 5:07:58 PM
I hate to give anything a bad review but I just did not enjoy the Buttercream Frosting. I use sparkling grape juice 1/4 cup and it made my frosting a little to thin added more poweder sugar to it and I just did not like the way it taste.. If someone has any help for me let me know, cause I will try it again. maybe its the brand of butter I use, the type of power sugar I used, Dont know :( I just love the picture and i try to get it just like the picture. The bright side cookie was GREAT.. Pillsbury always have good Cookies the 1 is for the frosting...
kzieman said:
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Posted: 7/18/2012 12:48:13 PM
I have made these for different occasions and everyone loves them. The trick is to use Pam and sprinkle small amounts of sugar in the bottom of the mini tart pans. Also, to just give them a turn to remove from the muffin pan after cooling for about 10-15 minutes. They are so elegant and everyone loves them. I made them for my for my daughter's wedding in May and a golf luncheon last week. The recipe was wanted by all! I just keep a bottle of pink champagne the the refrigerator - could also just use any other liquid. The pearls are the perfect topping. Thanks for giving me such a great recipe.
angelchef29 said:
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Posted: 5/30/2012 7:29:59 PM
Jackkris1969
Is there a video for these cookies? I can't seem to find it.
angelchef29 said:
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Posted: 5/30/2012 7:17:28 PM
LinJ47
Below the recipe it says you can substitute sparkling grape juice for the champagne for a non-alcoholic version.
You might also be able to use sparkling cider.
Cindymoonbeam said:
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Posted: 5/30/2012 6:54:24 PM
For any kind of cookies that require an indentation, I always use a thimble. It is really easy. i just place the thimble on my index finger and poke away!
LinJ47 said:
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Posted: 5/30/2012 6:16:17 PM
These sound interesting but Is there a non alcoholic substitute? I cannot have any alcohol. Thanks!
FlattsFanNo1 said:
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Posted: 5/30/2012 4:06:31 PM
Have made this twice - once with the ready to bake and once with the roll of cookie dough. Both times the taste was great, but really would recommend the ready to bake. If you use the roll of cookie dough, it spreads much more and overflows the mini cups - you could actually probably get 36 from the roll. Also, filling ingredients as listed make plenty of filling! Rave reviews from party goers and several requests for the recipe!
CookingWithSugar said:
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Posted: 5/30/2012 3:18:28 PM
Yes you can use the already sliced Ready to Bake Sugar Cookies and place them in the mini muffin tin or slice them from the roll and place them in the tin. Once they are baked you use the back of a wooden spoon to make the indentation. Then make the frosting and fill. They are so pretty and so yummy. Enjoy
jackkris1969 said:
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Posted: 5/30/2012 3:14:41 PM
Sharedcomp, use the trays of cookie dough, not the sliced..there is also a video that shows exactly how to do it..easy peasy. Make sure you use the MINI muffin tins. They turn out great.
Cocky83 said:
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Posted: 5/30/2012 3:12:58 PM
Sharedcomp: The cookie rounds are the "ready to bake" pre-sliced cookies, not the cookie dough in the tube. So just take the pre-sliced cookis rounds (coins) and place them in the muffin tin and bake. After baked (and still warm and pliable) - use spoon to create the pocket. Hope this helps.