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Prepare cookie sheet covered with parchment paper
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Weigh ingredients into TM bowl; combine for 15 - 30 seconds at speed 3 to 4 until dough holds shape
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Form ingredients into balls, or portion small amount into mold
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Dust inside mold with icing sugar every time; push dough firmly into mold with index finger of right hand (if right handed) keeping left hand firmly holding mold in place in closed position
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Push into ingredients with index finger to form hollow cavity for filling, carefully feeling all sides and top of shell to ensure consistent thickness; remove extra dough pushed up bottom edges of mold so mold is ready to sit on flat surface
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Set mold in closed position on parchment paper; gently open mold to release shell;
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If one half, or a portion of shell seems to stick, pick up mold with dough in it, place upside down in left had (if right handed) cavity open on top; place index finger inside and press very gently on loosened side of mold while opening it to release resistant side, and it will release; place back onto parchment paper and release from mold
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Once all 30 shells are released; cure on cookie sheet, uncovered, in fridge for 24 to 48 hours