Products used in this recipe
Mango Whip Lime Cookie Shot
Yield: 20 Raciones (1 cookie cup each)
Yield: 20 Raciones (1 cookie cup each)
Refreshing and light, these delicious little cookie cups are baked to perfection, then filled with a frosty whipped mango and ice cream filling and garnished with white chocolate rim and lime zest. It’s best to keep these little cuties frozen until you’re ready to serve them.
Preparation Instructions:
Step 1
Cream the butter and sugar in the bowl of a mixer. Add eggs and vanilla and mix until well combined. In a separate bowl combine flour, salt, and baking soda and stir until well combined. Slowly add flour mixture to mixer bowl and mix on low until fully combined. Refrigerate dough for an hour before cooking.
Step 2
Preheat oven to 350˚F.
Step 3
Form the dough into 2 oz. portions and pack into cookie shot molds. Press the molding insert into the dough to form the shots. Bake for 18-20 minutes. Remove from the oven and allow to cool. Once the pan is completely cool, remove molding insert followed by cookie shots.
Step 4
Combine water, frozen mango, ice cream, sugar, and lemon juice in vita mix and blend on highest setting until smooth. Place filling in a pipping bag and keep frozen until service.
Step 5
To serve, melt white chocolate over double boiler. Dip each cookie cup in melted chocolate and garnish with lime zest. Fill with mango whip filling and serve.
