CRANBERRY-PEAR COOKIE CUPS

Cranberry-Pear Cookie Cups image

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 just the right size. -Roxanne Chan, Albany, California

Provided by Taste of Home

Time 55m

Yield 2 dozen.

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
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 large egg
2 tablespoons dried cranberries, chopped
1 tablespoon crystallized ginger, finely chopped
1 tablespoon pistachios, finely chopped

Steps:

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.

Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 42mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.