These Mini Raspberry Nutella Cookie Cups are a delightful combination of buttery cookie cups filled with creamy Nutella and tangy raspberry jam. They're perfect for parties, afternoon tea, or any time you want a bite-sized treat.
Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/4 cup granulated sugar. 1/4 cup Nutella or hazelnut spread. 1/4 cup raspberry jam. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract. Fresh raspberries, for garnish. Powdered sugar, for dusting.
Instructions: Warm the oven up to 350F 175C and grease a mini muffin tin. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Mix in the salt and vanilla extract until everything is well mixed. Add the all-purpose flour slowly and mix it in until a dough forms. Make little balls out of the dough and put one in each mini muffin cup. Place a small cup-shaped piece of dough in each cup and press it into the bottom and up the sides with your fingers. After the oven is hot, bake the cookie cups for 10 to 12 minutes, or until they turn golden brown. Just take the cookie cups out of the oven and let them cool in the pan for a while. The cookie cups should be carefully taken out of the pan and left to cool on a wire rack. Place a small amount of Nutella in the bottom of each cookie cup after they are quite cool. Put some raspberry jam on top of the Nutella. Add a fresh raspberry to the top of each cookie cup. Add powdered sugar to the cookie cups right before you serve them. These Mini Raspberry Nutella Cookie Cups are delicious. Serve them and enjoy them!
Clarence P