Greta cookie cups

You don't need much to enhance the hazelnut cream of Greta's hazelnuts , just a small cup of biscuit and you're done!

You can serve them for a snack, as a dessert after a meal and for those most in need of energy, even in the morning for breakfast. In short, they adapt to any occasion, also thanks to their scenographic rendering!

Ingredients for the Sugar Cookie Dough (cookie dough) - about 24 cups

• 180 g (1.5 cups) of flour

• Half a teaspoon (0.5 tsp) of baking soda

• 1/2 teaspoon (0.5 tsp) baking powder

• A pinch of salt

• 1 egg

• 100 g (1/2 cup) of sugar

• 115 g (4 oz) of butter at room temperature

• half a teaspoon of vanilla extract

• 1 tablespoon of orange zest

• flour to taste to roll out the dough and knead it
  
  
  

Ingredients to fill the biscuit cups

• 1 teaspoon of hazelnut cream from Greta Milla's hazelnuts for each small cup

• 1 raspberry nose per cup

Alternatively, you can also make a filling with Greta's spreadable cream which has chopped hazelnuts and decorate with a fresh raspberry. The acidity of the raspberry in both cases softens the sweetness of the hazelnut cream.

Another tasty alternative is to use gingerbread for cups. This pairing is also phenomenal

Procedure for the biscuit cups.

• Measure the ingredients and combine the flour, baking soda, baking powder and salt in a medium bowl. Mix the ingredients well and set aside.

• In the bowl of the stand mixer, mix the butter with the sugar, the egg and the vanilla. Spin for a few moments.

• At this point, add the flour mixture and with the hook of the mixer, turn it for about 5 minutes until the dough forms (it practically works by itself)

• Spill the compound obtained on the work table and form a ball. I recommend letting it rest for 30 minutes in the fridge.

• While you wait, turn the oven on to 180C and butter a 24 mini-muffin pan. Grease well to prevent sticking!

• After 30 minutes, roll out the dough (3/4 millimeters) and cut circles of the right size for the mini-muffin pan (about 7-8 cm in diameter) with a cutter.

• Make each circle adhere well to the sides of the pan so that the dough takes on the shape of a cup.

• Put in the oven for 10 minutes.

• The dough may have risen a little - when you take the pan out, the cookie dough will still be soft, so possibly work it with a spoon to create space for the hazelnut cream.

• Leave to cool for a few minutes and then with a knife remove the cup from the sides of the pan (if you have buttered well it should be simple).

Filling

• Fill with a teaspoon of hazelnut cream of your choice.

• You can actually even serve the cups and let your guests compose the cup as they like!