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Cookie Cups

Martha Stewart Living, August 2012

To create this shortbread cup -- a delicious way to serve summer berries and sorbet at a party -- Living staffer and avid baker Paulie Dibner simply used the underside of a muffin tin. "Molding the dough around the outside of the tin is the trick to getting the cups to keep their shape," says Dibner. To make the cups, roll shortbread cookie dough (or any roller dough) to a 1/4-inch thickness, and cut out six 4-inch circles. Mold them around the underside of the tin, alternating cups to keep the cookies apart. Bake according to recipe, and let cookies cool on tin.

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