Orange Cream Cheese Cookie Cups Recipes

Steps:

• Heat oven to 375°F. In medium bowl, mix 1/2 cup butter, 1/3 cup sugar, the milk, vanilla and salt with spoon. Stir in 1 1/3 cups flour.
• Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with paper baking cups.
• In medium bowl, mix cream cheese, 1/4 cup sugar, 3 tablespoons flour, the egg yolk, orange peel and orange juice. Spoon slightly less than 1 tablespoon mixture into each cup. Sprinkle with coconut.
• Bake 15 to 20 minutes or until pastry is light brown around edges and filling is set. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour. Top with citrus peel just before serving. Store covered in refrigerator.

Steps:

• In a small bowl, mix cookie crumbs and butter; press onto bottoms and up sides of ungreased mini-muffin cups. Freeze 20 minutes., In a small bowl, beat cream cheese, confectioners' sugar and 2 tablespoons cream until smooth. Stir in marmalade; drop by scant tablespoonfuls into cups. Freeze 2 hours or until set., In a double boiler or metal bowl over hot water, melt white chocolate with remaining cream; stir until smooth. Cool slightly. Spoon or drizzle over cups. Sprinkle with pistachios. Freeze, covered, overnight or until firm. Serve frozen.

Steps:

• preheat the oven to 375f/190c. grease a large baking sheet.
• put the butter, sugar, and cream cheese in a large bowl and beat until light and fluffy. beat in the egg. sift in flour and baking soda and add the orange juice and 1 tsp of rind. mix well.
• drop about 30 rounded tablspoons of the batter onto the prepared baking sheet, making sure that they are well spaced. sprinkle with the raw brown sugar.
• bake in the oven for 10 minutes, or until the edges are lightly brown.
• let cool on a wire rack. decorate with the rest of the orange peel before serving.

Steps:

• Preheat oven to 350ºF. Coat two 12-cup miniature muffin pans with cooking spray; set aside.
• To prepare cookie dough, in a large mixing bowl combine 2 ounces cream cheese, milk and margarine. Beat on low speed until blended.
• In a small bowl, combine flour and 1 tablespoon splenda. Beat flour mixture into cream cheese mixture on low speed until blended.
• Transfer cookie dough to a lightly floured surface and knead gently 4 times. Divide dough into 24 equal portions and press each portion into bottom and up sides of prepared muffin pans; set aside.
• To prepare filling, in a food processor or large bowl combine remaining 6 ounces cream cheese, 1/3 cup sugar, egg, orange juice, zest and vanilla. Blend until smooth.
• Spoon 2 teaspoons filling into prepared cookie cups. Bake until filling is set and edges are golden, 20 to 25 minutes. Cool on wire racks. Yields one cookie cup per serving.