Chocolate Chip Cookie Cups

What you need:

• 1/4 cup shortening
• 1/4 cup butter, softened
• 2/3 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 1/2 cups flour
• 1/4 cup miniature semisweet chocolate chips

First, cream the shortening, butter and sugar in a large bowl. Then add the egg and vanilla and mix until blended. In a separate bowl sift together the salt, baking powder, and flour. Then mix it little by little into the batter. Then stir in the chocolate chips. Wrap the dough in plastic and let it chill in the fridge for at least two hours.

Heat the oven to 375º.

Using upside down muffing tins, cover the cup bottoms with squares of aluminum foil (use every other cup so there's some space between them). Grease the foil and set it aside.

Unwrap your dough, place it between 2 sheets of waxed paper, and roll it out to about 1/8-inch thickness. Cut out 4-inch circles of dough and place each one over a cup bottom, smoothing out any cracks (we did this and still ended up with small cracks in our bowls - oh well!).

Bake the cookie cups for 10 to 12 minutes or until light brown. Let them cool for 10 minutes, then remove the foil and cookies together from the muffin pan. Peel off the foil and let the cups cool completely on a rack. AS you can see from the pics, ours didn't turn out nearly as pretty as the original recipe's, but looks aren't everything! :)

Just before serving, fill each cookie cup with some yummy fruit salad (or ice cream if you prefer). Makes about 10.