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Calypso Cups

These are great cookies to prepare for parties throughout the year. I simply tint the frosting for the occasion - red for Valentine's Day, pastel colors for baby showers and green for Christmas.

24 ServingsPrep: 30 min. + chilling Bake: 15 min. + cooling

Ingredients

1 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour
FILLING:
1/2 cup flaked coconut
1/2 cup sugar
1-1/2 teaspoons cornstarch
1 can (8 ounces) crushed pineapple, undrained
1 egg
FROSTING:
2 cups confectioners' sugar
1/2 cup shortening
1 teaspoon vanilla extract
3 to 4 tablespoons 2% milk
Finely chopped walnuts and/or additional flaked coconut, optional

Directions

In a large bowl, beat butter and cream cheese until smooth. Gradually
add flour and mix well. Cover and refrigerate for 1 hour or until
easy to handle.
Roll into 1-in. balls. Press onto the bottom and up the sides of
greased miniature muffin cups. Combine filling ingredients; spoon
into cups.

2 of 2

Calypso Cups (continued)

Directions (continued)

Bake at 350° for 15-20 minutes or until edges are lightly
browned. Cool in pans on wire racks.
For frosting, combine the sugar, shortening and vanilla until smooth;
add enough milk to achieve spreading consistency. Remove cooled cups
from pans. Frost; sprinkle with walnuts and additional flaked
coconut if desired. Yield: 4 dozen.

Nutrition Facts: 1 serving (2 each) equals 230 calories, 14 g fat (7 g saturated fat), 33 mg cholesterol, 97 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein.