• Preheat oven to 375°F. Spray mini muffin tin with cooking spray. Set aside.
• Mix flour, baking soda, and salt in a small bowl, set aside.
• Beat butter and sugar on med-high with an electric mixer in a large bowl until pale and fluffy (approx. 2-3 mins). Reduce speed and add egg and vanilla extract.  Beat until combined about 30 more seconds.
• Add flour mixture and mix until just combined.
• Using a large cookie scoop or tablespoon, scoop dough into greased muffin cups. Press into the bottom and up the sides about ⅔ of the way to create a little bowl.
• Bake for 10-11 mins or until lightly browned and mostly set.
• Remove cookies from oven. Gently press small spoon into center of each baked cookie to make shape of cup. Cool in pan 10 minutes.
• Remove cookie cups from muffin cups; place on cooling rack. Cool completely.

For the Filling

• In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
• Gradually beat in just enough remaining milk to make frosting smooth. If frosting is too thick, beat in more milk, a few drops at a time.
• Pipe the filling with either a plastic Ziploc bag, with the corner snipped, or a

  pastry bag into the cookie cups and top with seasonal candy. Enjoy!