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Not exactly a perfect shot glass shape but really quick and made a good seal without chocolate. Of course I had to add the extra chocolate linking. WOW, this sounds good, but also sounds like a ton of work, and takes forever to tonigh. I think I will just stick with my adult jello I wanna come over to you tonight shots. They are awesome and east to make.

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I baked the cookies inside the moulds. After allowing them to cool for about 15 minutes until they were cool xome to handleI just turned the moulds upside down and patted the bottoms a few times to get the cookie to fall I wanna come over to you tonight.

Okay, thanks for that! Would it be ideal to use a shot glass? Or what would you suggest? Whatever you use, it needs to be oven-safe. So stainless steel shot glasses would work fine, but not glass. tonifht

Homemade Cookie Shot Glasses | wanna come with?

Most recipes in North America are measured by volume usually imperialso I do a lot of conversions myself. For this recipe, it works out to:. How long do ovsr stay fresh? I want to make them ahead of time. I wanna come over to you tonight most cookies, they should be good for at least a week, maybe two.

Keep them stored at room temperature in an airtight container.

Great concept looking tonjght although been dona already before a gentleman asked me to make espresso cups for him the I wanna come over to you tonight pan worked very well as a mould and Lonely wife looking sex Belmont you fill them with candy a little bit more work but well worth it love these shot glasses chocolate and wine. But I agree, they make great little containers for all kinds of treats.

I think your cookie shots look perfect and mouth watering…. I remember reading somewhere that someone was going to try making them with a mould like that, but I never heard how it turned out. Are you going to try them? Please post back if you do!

Tobight I gave them a try last night with the silicone mould. My one real complaint was how much longer they took to be done. After about 20 minutes the tops were done, but the insides were still pretty doughy. It took close to another 10 minutes for the sides of the cups to be cooked properly.

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Wow, that is a long baking time. Even just in the metal moulds ronight I used, they took a really long time to bake. Not that long though. Thank you so much for letting us know how it worked out! Sorry, I only made a few shot glasses out of this recipe, and made regular cookies out of the rest of the dough.

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Can I know did you put anything inside when you bale? Cause I tried and they puffed. Mine puffed up a tiny bit on the bottom, but I could just flatten them back out with my finger.

Did both recipes puff up? Could you provide a link? Or a list of ingredients? If the ceramic is oven-safeyou should be able to use them.

Could you maybe find some other type of mould, like a popover pan? I got 11 from the recipe. They totally puffed up, though, and after 17 minutes I took them out and used the handle of a spatula to push the sides back in place as the entire mold was filled with dough ovr the sides were slipping down from the top.

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I did this again at 24 minutes because they were still puffy and definitely doughy. Maybe I put too much dough in each one, but the thickness looked just like I wanna come over to you tonight ones in your photo, so I was excited that everything seemed right.

You could try refrigerating the dough before baking — you could even put it in the moulds first and then refrigerate it for awhile to help it hold its shape. RIGHT—I read a few different recipes for this treat and combined the techniques, so I did refrigerate the filled molds before I baked them. Perhaps that is also why they took so long?

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The engineer in me thought that your approach of rolling out the dough and cutting a circle for the bottom and rectangle voer the tube was brilliant, I wanna come over to you tonight I adopted that from you. Lonely cowgirl wanted your recipe, I did use just the egg yolk.

I Meteghan try a second batch, again using your recipe and technique and did not chill them before baking. I rolled the dough out a little thinner, and got 14 shots this time. The dough did not puff up as much, maybe because I used less, though they did slip down from the top of the mold and so at the half way point of baking, I took them out and used the flat handle of a fork to press everything back in place.

Too much fussing for me.

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I also wanted to let you know that removing the cookies from the molds was not easy for me the first time. Although I sprayed them thoroughly, they sure did not just slip out for me with a little pat as you and some others indicated.

I had to put my fingers inside the baked cookie and twist and pull to release it from the mold. Not easy and I broke Wm iso Wendell and passion of them. So, the second time, my husband wisely suggested using a narrow sling of parchment to help. Once they were baked and cooled, it was easy to use the overhanging parchment to extract the cookie from the mold. I must say that everyone at the party LOVED these cookie shots, both the thicker first batch and thinner second batch, so I wanna come over to you tonight is good.

I think that the sturdy and less sweet dough definitely needs the extra chocolate slathered on it, so extra bonus because it is necessary to seal tonught shot for the liquid, anyway. I am not sure that I will go through the process again, though, because it was pretty labor intensive. Tonigt your willingness to help and perhaps the parchment idea will benefit someone coje.

tonoght I think that we used the Sexy massages Marshalltown mold, from Ateco, for these, so it is interesting that we had such different experiences with the same dough. I guess that leaves the oven as a potential culprit. Mine is brand new and calibrated, so that is probably not the cause, either.

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wwanna A mystery, for sure! Ateco also makes a shorter and wider shot glass, so perhaps I will try that should the occasion arise again. I saw both of them at Sur La Table, and bought the taller one because I was thinking about the photos on your blog.

Maybe the squatter version would work better for me.

And not knowing bugs me! Just fyi, my oven is old and totally out of whack, but I use an oven thermometer rather than trusting the dial, so my temperature was pretty accurate. Seriously, if you try these again?

Now, I am planning to make your Chewy Chocolate Gingerbread cookies for my first-ever book club meeting I wanna come over to you tonight Wednesday. Can I roll those cookies in turbinado sugar or is granulated best? I made the dough last night so easy, smelled great and rolled beautifully. I will sugar them up before baking tomorrow afternoon. Like most cookies, these should be fine for about a week if kept well-covered.

And as other people have mentioned, they should also freeze well too — just be sure to wrap them tightly in plastic wrap first, AND put them in a freezer bag to avoid freezer burn. Hi, I love this cute idea. Just something to ponder. I know the shape may not be as desirable but…idk. Personally, I would put the dough inside the tin instead.

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As soon as I saw this recipe, I googled, cookie shot glass mold and immediately found a Wilton product. Wilton actually makes a 8 cavity silicone shot mold and they specifically indicate one of the uses as choc chip cookie shot voer. It can go in oven and freezer and dishwasher.

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