Cranberry-Pear Cookie Cups Recipe

Cranberry-Pear Cookie Cups Recipe
Cranberry-Pear Cookie Cups Recipe photo by Taste of Home
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Cranberry-Pear Cookie Cups Recipe

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I bake cream cheese cookie dough in miniature muffin tins to form little cups that hold a ginger-spiced fruit filling. They’re fun for winter potlucks and are sized just right.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 25 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 teaspoon ground ginger
  • FILLING:
  • 1/2 cup sugar
  • 1/2 cup grated peeled fresh pears
  • 1 egg
  • 2 tablespoons dried cranberries, chopped
  • 1 tablespoon crystallized ginger, finely chopped
  • 1 tablespoon pistachios, finely chopped

Directions

In a small bowl, beat the butter, cream cheese and sugar until light and fluffy. Stir in the flour, oats and ginger. Cover and refrigerate for 1 hour.
Meanwhile, in a small bowl, combine filling ingredients. Shape dough into 24 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups. Spoon filling into cups.
Bake at 350° for 23-25 minutes or until lightly browned. Cool for 10 minutes before removing from pans to wire racks to cool. Yield: 2 dozen.
Originally published as Cranberry-Pear Cookie Cups in Taste of Home Christmas Annual Annual 2013, p152

Nutritional Facts

1 cookie cup: 94 calories, 5g fat (3g saturated fat), 23mg cholesterol, 42mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 teaspoon ground ginger
  • FILLING:
  • 1/2 cup sugar
  • 1/2 cup grated peeled fresh pears
  • 1 egg
  • 2 tablespoons dried cranberries, chopped
  • 1 tablespoon crystallized ginger, finely chopped
  • 1 tablespoon pistachios, finely chopped
  1. In a small bowl, beat the butter, cream cheese and sugar until light and fluffy. Stir in the flour, oats and ginger. Cover and refrigerate for 1 hour.
  2. Meanwhile, in a small bowl, combine filling ingredients. Shape dough into 24 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups. Spoon filling into cups.
  3. Bake at 350° for 23-25 minutes or until lightly browned. Cool for 10 minutes before removing from pans to wire racks to cool. Yield: 2 dozen.
Originally published as Cranberry-Pear Cookie Cups in Taste of Home Christmas Annual Annual 2013, p152

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