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Cranberry-Pistachio Cookie Cups

 Cranberry-Pistachio Cookie Cups
If you're looking for something special to add to your holiday dessert tray, try these little shortbread-like cups. They're easy to make and have a delightful fruit-and-nut center.—Betty B. Claycomb, Alverton, Pennsylvania
24 ServingsPrep: 45 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons sugar
  • 1/2 teaspoon grated orange peel
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • FILLING:
  • 1 egg
  • 1 cup confectioners' sugar
  • 1 tablespoon butter, melted
  • 1/2 cup pistachios, chopped
  • 1/3 cup dried cranberries

Directions

  • In a large bowl, cream the butter, cream cheese, sugar and orange
  • peel until light and fluffy. Add flour; mix well. Cover and
  • refrigerate for 1 hour or until easy to handle.
  • In a small bowl, combine the egg, confectioners' sugar and butter.
  • Stir in pistachios and cranberries. Shape dough into 24 balls. Press
  • onto the bottom and up the sides of ungreased miniature muffin cups.
  • Spoon filling into cups.
  • Bake at 350° for 20-25 minutes or until set. Cool for 10 minutes
  • before removing from pans to wire racks to cool completely. Store in

2 of 2

Cranberry-Pistachio Cookie Cups (continued)

Directions (continued)

  • an airtight container. Yield: 2 dozen.
Nutritional Facts: 1 cookie equals 116 calories, 7 g fat (4 g saturated fat), 24 mg cholesterol, 55 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.