Panforte Cookie Cups

Name: Panforte Cookie Cups
Ingredients: 1/2 cup butter, softened; 3 ounces cream cheese, softened; 2 tablespoons sugar; 1 cup all-purpose flour; 1/2 teaspoon ground allspice; 3/4 cup confectioners' sugar; 1 large egg; 3 tablespoons chopped pecans; 3 tablespoons chopped dates; 3 tablespoons dried cranberries; 3 tablespoons grated semisweet chocolate; 2 tablespoons chopped candied orange peel; 2 tablespoons chopped crystallized ginger; Additional confectioners' sugar, optional

14 ingredients

3 steps

Ingredients

1/2 cup butter, softened
3 ounces cream cheese, softened
2 tablespoons sugar
1 cup all-purpose flour
1/2 teaspoon ground allspice
3/4 cup confectioners' sugar
1 large egg
3 tablespoons chopped pecans
3 tablespoons chopped dates
3 tablespoons dried cranberries
3 tablespoons grated semisweet chocolate
2 tablespoons chopped candied orange peel
2 tablespoons chopped crystallized ginger
Additional confectioners' sugar, optional

Directions

1

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Combine flour and allspice; stir into creamed mixture just until combined. Cover and refrigerate for 1 hour or until easy to handle.
2

Meanwhile, in a small bowl, combine the confectioners' sugar, egg, pecans, dates, cranberries, chocolate, orange peel and ginger. Roll dough into 1-in. balls; press onto the bottoms and up the sides of 24 greased miniature muffin cups. Place 1 teaspoon filling in each cup.
3

Bake at 350° for 18-22 minutes or until edges are golden brown. Cool for 10 minutes before removing from pans to wire racks. Dust with additional confectioners' sugar if desired.