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Calypso Cups

 Calypso Cups
These cup-shaped cookies go over great at any occasion. I like to tint the frosting to coordinate with the event. —Lorraine Kaczmarek, Steubenville, OH
48 ServingsPrep: 30 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 6 ounces cream cheese, softened
  • 2 cups 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

  • 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.
  • 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.

2 of 2

Calypso Cups (continued)

Directions (continued)

  • 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.
  • 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.