Cranberry Nut Cups This co-winner in the filled-cookie category from Gerry Cofta of Milwaukee has a great, rich flavor in the filling.
Makes 24 1/2 cup (1 stick) butter, room temperature 1 package (3 ounces) cream cheese, room temperature 1 cup flour 1 egg 3/4 cup packed brown sugar 1 tablespoon butter, melted 1 teaspoon vanilla extract 3 tablespoons chopped fresh cranberries 3 tablespoons chopped walnuts In medium bowl, stir together butter and cream cheese. Mix in flour until well blended. Cover and refrigerate 1 hour. In medium bowl, make filling: Whisk together egg, brown sugar, melted butter and vanilla. Stir in cranberries and walnuts. Preheat oven to 325 degrees. Roll dough into 1-inch balls. Press balls into ungreased mini-muffin pans, so dough covers bottom and sides. Fill each cup with a generous teaspoon of cranberry filling. Bake in preheated oven 25 to 30 minutes, or until edges of cups are light brown. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
