A good friend, Mr. George Chang, gave my a tub of his fabulous Cannoli Dip to see how I could incorporate it into my baking.
After a few days of pondering I settled on the following:
Sugar Cookie Bowls filled with cannoli dip, fresh strawberries and a drizzle of chocolate to finish them off! Don’t tell me that doesn’t sound good?
I have to confess I did not make my own cookies this time round, just used a pack of Betty Crocker Sugar cookies. Only change I made was I added 2/3 of a cup of flour to ensure that the dough was more manageable.
I grabbed one of my muffin/cupcake pans, turned it upside down and sprayed all the bottoms with non stick cooking spray.
I divided the dough into 12 kind of equal sized balls, flattened them with my hands and then lightly pressed them around each cupcake holder.
Instructions say to bake for 9-10 minutes, I left them in for about 15-18 minutes as I needed them to hold their shape. I removed them from the oven and let them cool down before I popped them off the pan.
And there we have them, some lovely sugar cookie bowls ready to be filled with this light, fluffy, tasty cannoli dip!
I piped some dip into each cookie bowl, topped them off with some chopped strawberries, a little drizzle of chocolate and they are now ready to be tested….. 🙂
Mr George Chang, hope you approve of the use of your fabulous cannoli dip ❤