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Sunday, November 28, 2010

♥ Calypso Cups ♥

These are great cookies to prepare for parties throughout the year. I simply tint the frosting for the occasion - red for Valentine's Day, pastel colors for baby showers and green for Christmas.

* 1 cup butter, softened
* 2 packages (3 ounces each) cream cheese, softened
* 2 cups all-purpose flour

* 1/2 cup flaked coconut
* 1/2 cup sugar
* 1-1/2 teaspoons cornstarch
* 1 can (8 ounces) crushed pineapple, undrained
* 1 egg

* 2 cups confectioners' sugar
* 1/2 cup shortening
* 1 teaspoon Pure Vanilla Extract
* 3 to 4 tablespoons milk
* Finely chopped walnuts and/or additional flaked coconut, optional

* In a large bowl, beat butter and cream cheese until smooth. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
* Roll into 1-in. balls. Press onto the bottom and up the sides of greased miniature muffin cups. Combine filling ingredients; spoon into cups. Bake at 350° for 15-20 minutes or until edges are lightly browned. Cool in pans on wire racks.
* For frosting, combine the sugar, shortening and vanilla until smooth; add enough milk to achieve spreading consistency. Remove cooled cups from pans. Frost; sprinkle with walnuts and additional flaked coconut if desired.

Yield: 4 dozen.

~~Calypso Cups published in Best of Country Cookies~~

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