• Prep Time: 30 mins
  • Cooking Time: 25 mins
  • Serves: 2 dozen

Cranberry-Pear Cookie Cups

  • Recipe Submitted by on

 Ingredients List

  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 2 tablespoons sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 teaspoon ground ginger
  • 1/2 cup sugar
  • 1/2 cup grated peeled fresh pears
  • 1 large egg
  • 2 tablespoons dried cranberries, chopped
  • 1 tablespoon crystallized ginger, finely chopped
  • 1 tablespoon pistachios, finely chopped


In a small bowl, beat the butter, cream cheese and sugar until light and fluffy. Stir in the flour, oats and ginger. Cover and refrigerate for 1 hour.
Meanwhile, in a small bowl, combine filling ingredients. Shape dough into 24 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups. Spoon filling into cups.
Bake at 350° for 23-25 minutes or until lightly browned. Cool for 10 minutes before removing from pans to wire racks to cool.

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