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Cranberry-Pear Cookie Cups

 Cranberry-Pear Cookie Cups
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.
24 ServingsPrep: 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

2 of 2

Cranberry-Pear Cookie Cups (continued)

Directions (continued)

  • dozen.
Nutritional Facts: 1 cookie cup equals 94 calories, 5 g fat (3 g saturated fat), 23 mg cholesterol, 42 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.