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Orange-cream cheese cookie cups

Orange–cream cheese cookie cups

3
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
24
Difficulty
Moderate
These adorable orange cookie cups are similar to miniature cheesecakes. Whole-wheat pastry flour offers the best of both worlds: It’s ground from 100% whole wheat so it packs all the nutrients (like B vitamins) of regular whole-wheat flour, but its lower protein content makes for tender, light-textured baked goods like these irresistible cookies. Shopping tip: Look for whole-wheat pastry flour in larger supermarkets or in health-food stores. Keep it in an airtight container up to 3 months, or freeze it up to 6 months.

Ingredients

Cooking spray

5 spray(s)

Reduced fat cream cheese (neufchâtel)

8 oz, softened, divided

Unsalted butter

2 Tbsp, softened

1% low fat milk

3 Tbsp

Sugar

6⅓ Tbsp, divided (1 tbsp plus 1/3 cup)

All-purpose flour

¾ cup(s)

Whole wheat pastry flour

¼ cup(s)

Table salt

⅛ tsp

Egg

1 large egg(s)

Orange zest

2 tsp, finely grated

Orange juice

1 Tbsp

Vanilla extract

1 tsp

Raspberries

24 item(s)

Confectioners' sugar

1 tsp

Instructions

  1. Preheat oven to 350°F. Spray 24-cup mini-muffin pan with nonstick spray.
  2. To make cookie dough, combine 1/4 cup Neufchatel cheese and butter in a medium bowl; beat with an electric mixer on medium speed until smooth. Add milk and 1 tbsp granulated sugar; beat until blended. Add both flours, all-purpose flour, pastry flour, and salt, stirring until moist clumps form. Knead dough in bowl 4 times to form ball.
  3. Divide dough into 24 pieces (about 1 heaping tsp each). Roll 1 piece of dough into ball and use fingers to shape into 2-inch round. Press into bottom and against side of prepared muffin cup. Repeat with remaining pieces of dough.
  4. To prepare filling, combine remaining Neufchatel cheese, remaining 1/3 cup granulated sugar, egg, orange zest and juice, and vanilla in a food processor; pulse until smooth.
  5. Spoon 2 tsp filling into each dough cup. Bake until filling is set and edges of crust are golden, 18 to 20 minutes. With the tip of a small knife or with a narrow metal spatula, lift out each cookie cup and let cool completely on a wire rack. Top each cup with a raspberry. Place confectioners’ sugar in a small sieve and sprinkle over cookies.
  6. Serving size: 1 cookie cup

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