Cranberry Nut Cups
This co-winner in the filled-cookie category from Gerry Cofta of Milwaukee has a great, rich flavor in the filling.
Yield
24 servingsPrep
10 minCook
1½ hrsReady
1⅔ hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
room temperature |
|
| 3 | ounces |
cream cheese
room temperature |
|
| 1 | cup |
all-purpose flour
|
|
| 1 | large |
eggs
|
|
| ¾ | cup |
brown sugar
packed |
*
|
| 1 | tablespoon |
butter
melted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | tablespoons |
cranberries
fresh, chopped |
|
| 3 | tablespoons |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
room temperature |
|
| 86.7 | ml/g |
cream cheese
room temperature |
|
| 237 | ml |
all-purpose flour
|
|
| 1 | large |
eggs
|
|
| 177 | ml |
brown sugar
packed |
*
|
| 15 | ml |
butter
melted |
|
| 5 | ml |
vanilla extract
|
|
| 45 | ml |
cranberries
fresh, chopped |
|
| 45 | ml |
walnuts
chopped |
|
Directions
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℉ (160℃).
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.
