cup (1 stick) plus 1 tablespoon butter, softened, divided
1
package (3 ounces) cream cheese, softened
2
tablespoons granulated sugar
1
cup all-purpose flour
1/2
teaspoon grated orange peel
1
cup powdered sugar
1/2
cup chopped pistachio nuts
1/3
cup dried cranberries
1
egg
1/2
teaspoon orange extract
Additional powdered sugar (optional)
1. Beat 1/2 cup butter, cream cheese and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Add flour and orange peel; beat just until blended. Shape dough into ball; wrap in plastic wrap. Freeze 30 minutes.
2. Combine powdered sugar, pistachios, cranberries, egg, remaining 1 tablespoon butter and orange extract in medium bowl; stir until well blended.
3. Preheat oven to 350°F. Lightly grease 24 mini (1-3/4-inch) muffin cups. Press 1 tablespoon dough onto bottom and up side of each muffin cup. Fill shells three-fourths full with pistachio mixture.
4. Bake 25 minutes or until filling is set. Remove cookie cups to wire racks; cool completely. Sprinkle with additional powdered sugar, if desired.
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