GINGERSNAP CREAM COOKIE CUPS

Gingersnap Cream Cookie Cups image

Whole wheat flour gives a rustic look to little tassies that are big on flavor. The velvety, rich filling is a delectable contrast to the cookie cup.-Rebekah Radewahn, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2-1/2 dozen.

Number Of Ingredients 16

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Ingredients

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/4 cup molasses
FILLING:
4 ounces reduced-fat cream cheese
1/2 cup confectioners' sugar
3/4 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped

Steps:

In a large bowl, combine the flours, sugar, ginger, baking soda, cinnamon and salt. In another bowl, combine the egg, oil, applesauce and molasses; add to dry ingredients. Stir until dough forms a ball. Roll into 1-in. balls. Press onto the bottoms and up the sides of miniature muffin cups greased with cooking spray., Bake at 350° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 teaspoons into each cup.

Nutrition Facts : Calories 97 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges