Cranberry-Pistachio Cookie Cups

Name: Cranberry-Pistachio Cookie Cups
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 24
Cuisine: Global
Ingredients: 1 Tbsp butter, melted; 237 milliliters confectioners sugar; 85 grams package cream cheese, softened; 79 milliliters dried cranberries; 1 egg; 237 milliliters all-purpose flour; 1 teaspoons grated orange peel; 118 milliliters pistachios, chopped; 2 Tbsps sugar

Cranberry-Pistachio Cookie Cups is a vegetarian recipe with 24 servings. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 2g of protein, 3g of fat, and a total of 81 calories. A mixture of pistachios, egg, orange peel, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

In a large bowl, cream the butter, cream cheese, sugar and orange peel until light and fluffy.

Ingredients you will need

Cream Cheese

Orange Zest

Butter

Cream

Sugar

Equipment you will use

Bowl

Add flour; mix well. Cover and refrigerate for 1 hour or until easy to handle.

Ingredients you will need

All Purpose Flour

In a small bowl, combine the egg, confectioners' sugar and butter. Stir in pistachios and cranberries. Shape dough into 24 balls. Press onto the bottom and up the sides of ungreased miniature muffin cups. Spoon filling into cups.

Ingredients you will need

Powdered Sugar

Cranberries

Pistachio Nuts

Butter

Dough

Egg

Equipment you will use

Muffin Liners

Bowl

Bake at 350° for 20-25 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

Equipment you will use

Oven