Brown Sugar and Almond Meal Dessert Cups

Makes 10 Dessert Cups

You'll Need: 1/4 cup almond meal, 2 Tbsp all-purpose flour, 6 Tbsp unsalted butter (cold), 2 Tbsp 2% milk, 1/2 cup granulated sugar, 1/4 cup brown sugar, dash of pure vanilla extract, food gels, parchment paper, ramekins (for cooling and shaping cups)
How to Prepare: Preheat oven to 350 degrees F.
Take a large sheet of parchment paper. Cut it into 10 little squares (each square should be about 4"x5"). Set aside. On a large cutting board or work surface, lay out 4-6 ramekins upside down about 2-3 inches apart. This will be used to shape the cookie cups as they cool. In a large food processor, combine almond meal and flour. Remove butter from refrigerator and cut butter into small cubes. Add cubes of butter to processor and pulse about 15 times. You should have thick crumbs. Add the milk, sugars and vanilla until smooth. Now, decide if you want to add fun food gel colors to these or not. If you want them more colorful, then evenly divide your dough into separate bowls.
Squeeze a bit of food color gel into each bowl and gently stir up the dough, so the color mixes up well. Using 2 Tablespoons, round out the dough gently from spoon to spoon, until you have a nice oval, almost small egg like shape. Place on top of one of the pieces of 4"x5" parchment paper. Place on a baking sheet. Repeat with the remaining dough. If you don't want to add food gels, just omit that step. Place the parchment rectangle sheets side by side, fitting about 4 sheets per baking sheet. Don't overlap sheets as cookies will flatten out quite a bit. Bake for 10-13 minutes. You will notice slight browning and little bubbles form. Remove from oven. Carefully pick up two of the parchment edges around one of the flat cookies.
Flip it over and place it against one of the upside down ramekins (center it over the ramekin). Place a hot pad or towel over the parchment paper, if it's too hot to handle.   Using your hands, shape the cookie cup down over the edges of the ramekin. Hold for 10-20 seconds. Repeat with the remaining cookies in that batch. Let them cool. They will harden into the shape of a little cup when you turn them out. You will gently peel the parchment paper off of each one. Transfer cookie cups to a cooling rack. Once they are cool, scoop ice-cream, mousse or pudding into them. We like to add sprinkles and a cherry on top.

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