A Treat that Starts with a Sugar Cookie Mix

First let me address where I have been the past 5 weeks. On December 29th, Pippa (our puppy) jumped out of the back of my 4Runner and broke her tibia at the growth plate and had to have surgery (and three pins) to fix it. They didn’t put a cast on the leg which means that she has been sedated and on major activity restrictions since then and are going to last another 9 days. We had her first set of follow-up x-rays and things are healing okay despite her best efforts to undo all the work the surgeon did.

I still am limited as to what I can do, but decided to make some Valentine’s treats to send to my boys. These are really easy, but look fancy.

First, I mixed up two packages of Betty Crocker sugar cookie mix using the recipe for rolled cookies–two packages of mix, 2 sticks of softened butter, 2 eggs, and 6 tablespoons of flour.

I rolled the dough into about tablespoon sized balls and placed them into well greased mini muffin pans. I flattened them into the bottoms of each cup.

Then I pressed the dough up the sides of each cup.

I put a teaspoon of Solo brand raspberry filling (but you could use jam, caramel, and other flavors as desired).

I baked them at 375 degrees for 12 minutes and let them cool in the pans.

While they were cooling, I chopped up 6 oz of dark chocolate. (I tried a few different chocolates for ganache over the holidays and my favorite is this one from Aldi.)

I microwaved one cup of whipping cream for 2 minutes and poured the chopped chocolate into the measuring cup.

I let this sit for 5 minutes and then stirred it until it was smooth.

Once they were completely cooled, I removed all the cookies from the muffin tins and placed them on a waxed paper lined tray. I found that the best method was to twist the cookie gently in the cup before lifting it out.

I spooned about 2 tsp of ganache onto each cookie.

My husband ate three of these when he got home from work and gives them high marks.