RED VELVET COOKIE CUPS

Red Velvet Cookie Cups image

A new favorite on holiday dessert platters -- delicious and easy-to-make red velvet cookie cups holding sweet cream cheese filling.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 55m

Yield 36

Number Of Ingredients 9

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Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 tablespoon unsweetened baking cocoa
1/2 cup butter, softened
2 teaspoons red food color
1 egg
5 oz cream cheese, softened
2 tablespoons butter, softened
1/4 teaspoon vanilla
1 3/4 cups powdered sugar

Steps:

Heat oven to 375°F. In large bowl, stir Cookie Cup ingredients until soft dough forms. Shape into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups.
Bake 8 to 10 minutes or until set when lightly touched in center. Cool in pan 5 minutes; press indentation into center of each with end of wooden spoon, cleaning off end with paper towel when needed. Remove from pan to cooling rack; cool completely.
Meanwhile, in medium bowl, beat cream cheese, 2 tablespoons butter and the vanilla with electric mixer on low speed about 1 minute or until well combined. Slowly add powdered sugar, beating on low speed until well blended. Increase speed to medium; beat 1 minute.
Spoon filling into resealable food-storage plastic bag. Snip off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 2 teaspoons per cookie cup. Store covered in refrigerator.

Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie Cup, Sodium 85 mg, Sugar 12 g, TransFat 0 g