Calypso Cups Recipe
Calypso Cups Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 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 sweetened shredded 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
  • Chopped walnuts and/or additional 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.
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.
Originally published as Calypso Cups in Best of Country Cookies 1999, p56

  • 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 sweetened shredded 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
  • Chopped walnuts and/or additional coconut, optional
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Calypso Cups in Best of Country Cookies 1999, p56

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MY REVIEW
shellyrose128 User ID: 4142895 40805
Reviewed Apr. 11, 2010

"I made this cookie for my wedding, which was a beach themed wedding. Everyone loved this cookie and it fit so perfectly with our theme. I also took in samples before the wedding to my work, where everyone crazed over this cookie. This cookie, I made months before the wedding and it froze very well. I would definitely make this cookie again."

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