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Calypso Cups

These cup-shaped cookies go over great at any occasion. I like to tint the frosting to coordinate with the event. —Lorraine Kaczmarek, Steubenville, Ohio
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min./batch + cooling
  • Makes
    4 dozen

Ingredients

  • 1 cup butter, softened
  • 6 ounces cream cheese, softened
  • 2 cups all-purpose flour
  • FILLING:
  • 1 large egg, room temperature, lightly beaten
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup sugar
  • 1-1/2 teaspoons cornstarch
  • FROSTING:
  • 2 cups confectioners' sugar
  • 1/2 cup shortening
  • 1 teaspoon vanilla extract
  • 3 to 5 tablespoons 2% milk
  • Chopped walnuts, optional

Directions

  • In a large bowl, beat butter and cream cheese until smooth. Gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to shape.
  • Preheat oven to 350°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up the sides of cups.
  • In a small bowl, mix filling ingredients; spoon into cups. Bake 15-20 minutes or until edges are light brown. Cool completely in pans on wire racks.
  • For frosting, beat confectioners' sugar, shortening, vanilla and enough milk to reach desired consistency. Remove cups from pans. Top with frosting. If desired, sprinkle with walnuts and additional coconut.

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