 Pistachio Cookie Cups
Makes 2 dozen cookies
|
|
|
|
Image © Publications International, Ltd.
|
|
Pistachio Cookie Cups
|
|
|
|
Ingredients
|
|
1/2
|
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.
|
|
|
|
© Publications International, Ltd.
|
|
|
|
|
|
Printed
from fbnr.com
|
|
