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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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These cup-shaped cookies go over great at any occasion. I like to tint the frosting to coordinate with the event. Ingredients:
1 cup butter, softened |
6 ounces cream cheese, softened |
2 cups king arthur unbleached all-purpose flour |
filling: |
1 egg, lightly beaten |
1 can (8 ounces) crushed pineapple, undrained |
1/2 cup flaked 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 |
finely chopped walnuts and/or additional flaked coconut, optional |
Directions:
1. 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.
2. 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.
3. 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.
4. 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/or coconut. Yield: 4 dozen.
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