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White Russian Mini Cookie Cups Recipe


We turned a White Russian cocktail into a cookie. A crispy espresso flavored crust holds a filling of creamy white chocolate and coffee liqueur with a coffee glaze drizzled on top. Cheers!
Makes: 54
Skill Level:

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Step 1

Preheat oven to 350°F. Spray mini muffin pan with vegetable pan spray.

Step 2

In a medium bowl, combine flour, 1 teaspoon salt and baking soda; set aside. In a small bowl, stir together 2 tablespoons of coffee liqueur and instant espresso powder; set aside. In a large bowl, beat 1/2 cup butter, shortening and granulated sugar until light and fluffy with an electric mixer at medium speed. Beat in egg, coffee liqueur mixture and vanilla until mixed well. Add flour mixture and beat until just combined. Press dough into prepared pan, filling pan cavities 2/3 full.

Step 3

Bake 14 to 16 minutes or until light brown around edges. Remove from oven and immediately press the centers of the cookies with a small spoon (a measuring spoon works well), to make into a cup. Cool in pan for 10 minutes. Turn pan over and lightly tap the bottom to remove cookies. Cool completely on cooling grid.

Step 4

For filling, microwave white chocolate at 50% power, stirring every 15 seconds, until melted and smooth. Cool slightly. With an electric mixer on medium speed, beat remaining butter and cooled chocolate until smooth. Beat in 3 tablespoons coffee liqueur and remaining 1/8 teaspoon salt. Gradually beat in 2 cups confectioners' sugar.

Step 5

For glaze: whisk together remaining 1 cup confectioners? sugar and remaining 3 tablespoons coffee liqueur until smooth.

Step 6

To assemble: spoon or pipe about 1 1/2 teaspoons filling evenly into each cookie. Drizzle with glaze.

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Ingredients

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all-purpose flour

2-3/4 cups all-purpose flour

salt, divided

1-1/8 teaspoons salt, divided

baking soda

1/2 teaspoon baking soda

coffee liqueur, divided

8 tablespoons coffee liqueur, divided

instant espresso powder

1 tablespoon instant espresso powder

butter, softened and divided

1 cup (2 sticks) butter, softened and divided

solid vegtable shortening

1/2 cup solid vegtable shortening

granulated sugar

1-1/2 cups granulated sugar

egg

1 egg

vanilla extract

1-1/2 teaspoons vanilla extract

white chocolate, chopped

2 ounces white chocolate, chopped (1/2 4-ounce bar)

confectioners' sugar, divided

3 cups confectioners' sugar, divided

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White Russian Mini Cookie Cups is rated 3.0 out of 5 by 3.
Rated 3 out of 5 by from Is it supposed to be a crunchy cookie? I made these cookies verbatim using the recipe. I found that baking the cookies for 14-16 minutes left the cookies under done, so I baked them for an additional 2 minutes (still looked under done); then 2 more minutes which left the cookies dry. It very well could be my oven, but I was wondering if anyone else had the same experience. Also, I was left with a lot of excess filling.
Date published: 2016-12-31
Rated 5 out of 5 by from Missing ingredients Try looking under the second tab at the beginning of the recipe "supplies".....
Date published: 2016-11-18
Rated 1 out of 5 by from Missing Inredients I was looking forward to making these for the holidays, but have not gotten the list of ingredients. I attempted my own version, but didn't come out well. HELP ~ please share the ingredients.
Date published: 2015-12-23
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