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Cranberry-Pear Cookie Cups

I bake cream cheese cookie dough in miniature muffin tins to form little cups that hold a ginger-spiced fruit filling. They’re fun for winter potlucks and are just the right size. —Roxanne Chan, Albany, California
  • Total Time
    Prep: 30 min. + chilling Bake: 25 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 2 tablespoons sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 teaspoon ground ginger
  • FILLING:
  • 1/2 cup sugar
  • 1/2 cup grated peeled fresh pears
  • 1 large egg
  • 2 tablespoons dried cranberries, chopped
  • 1 tablespoon crystallized ginger, finely chopped
  • 1 tablespoon pistachios, finely chopped

Directions

  • In a small bowl, beat the butter, cream cheese and sugar until light and fluffy. Stir in the flour, oats and ginger. Cover and refrigerate for 1 hour.
  • Meanwhile, in a small bowl, combine filling ingredients. Shape dough into 24 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups. Spoon filling into cups.
  • Bake at 350° for 23-25 minutes or until lightly browned. Cool for 10 minutes before removing from pans to wire racks to cool.
Nutrition Facts
1 cookie cup: 94 calories, 5g fat (3g saturated fat), 23mg cholesterol, 42mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.

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