Taste of Home
Gingerbread Cookie Bites
TOTAL TIME: Prep: 30 min. Bake: 10 min. + cooling
YIELD: about 3 dozen.
I transformed store-bought cookie mix into mini tarts similar to gingerbread brownies. For garnish, try chopped crystalized ginger or a sprinkle of cinnamon and nutmeg. —Shenae Pulliam, Swansea, South Carolina
Ingredients
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1 package (14-1/2 ounces) gingerbread cake/cookie mix
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1/2 cup butter, softened
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1/4 cup sugar
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1 large egg
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2 tablespoons all-purpose flour
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1 tablespoon water
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1/4 teaspoon ground ginger, optional
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FILLING:
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4 ounces cream cheese, softened
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1/4 cup butter, softened
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1/2 teaspoon vanilla extract
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1-3/4 cups confectioners' sugar
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Ground cinnamon and nutmeg
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Crystallized ginger, chopped, optional
Directions
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1.
In a large bowl, beat cookie mix, butter, sugar, egg, flour, water and, if desired, ginger until blended. Refrigerate 30 minutes or until firm.
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2.
Preheat oven to 350°. Shape dough into 1-in. balls; place in ungreased mini-muffin cups. Press evenly onto bottoms and up the sides of cups. Bake 10-12 minutes or until edges are lightly golden. Cool in pans 2 minutes. Remove to wire racks to cool completely.
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3.
For filling, in a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Pipe into cookie cups; sprinkle with cinnamon, nutmeg and, if desired, crystallized ginger. Refrigerate in an airtight container.
Nutrition Facts
1 cookie bite: 127 calories, 7g fat (4g saturated fat), 19mg cholesterol, 117mg sodium, 16g carbohydrate (13g sugars, 0 fiber), 1g protein.
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