Butterscotch Milkshake Gingerbread Cookie Shots

Instructions

Click to mark complete

1. - Preheat oven to 350°F. Prepare all cavities and inserts of Shot Glass Mold with vegetable pan spray.
2. - In small bowl, combine flour, salt and spices. In small microwave-safe bowl, melt shortening; cool slightly and transfer to bowl of an electric mixer. Add sugar, molasses and egg; mix well. Add dry ingredients and mix well to form stiff dough.
3. - Portion dough into 1-3/4-inch balls and place one ball in each cavity (filling cavities about 1/2 full). Use insert to firmly press dough into cavity and up sides, pressing straight down and all the way to the bottom of the cavity. Leave insert in place during baking.
4. - Bake 15-17 minutes or until top edge of cookies are firm and dry. Cool in pan on cooling grid 10 minutes. Remove inserts from cavities; gently twist insert to release cookie. Cool completely on cooling grid. Cookies will remain soft until completely cool. Repeat with remaining dough.
5. - Once cookies have cooled, melts Candy Melts in the microwave at half (50%) power 1 minute. Microwave in 30 second intervals at 50% power, stirring between each interval until candy is melted. Brush insides of cookie glasses with melted candy covering sides and bottom, sealing any cracks or holes. Dip the rim of the cookie glass into melted candy then into nonpareils. Allow candy to set.
6. - Blend ice cream, butterscotch, and milk in blender until smooth and well combined. Divide mixture evenly among cookie shot glasses. Top with whipped cream and drizzle with butterscotch if desired. Serve immediately.