INSTRUCTIONS

From Karen Laszlo, Colorado. The recipe is from her Aunt Annie Mannella who lived in Freedom, PA. You will need little mini cup baking pans.

You can find the mini cup baking pans by clicking here.

Preheat oven to 350 degrees. Do not grease the mini pans as it will be very hard to push the dough into the cup formation.

Combine first three ingredients - flour, butter and cream cheese at medium speed in a mixing bowl.

Shape into 32 balls.

Place each ball into the little cup baking sheets and form the balls up to the lips of each cup. I like to push my finger in the middle of the ball and slowly work the dough up to form the cup.

Mix remaining from vanilla through butter in a bowl and fill each cup with 1 tsp of filling.

If you would like, add a pecan half on top of each cup for decoration.

Bake for 30 minutes or until golden brown.

Remove immediately from cup pan and let cool.

These cookies keep in airtight container for up to 4 days and freeze well for up to 2-3 weeks.

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INGREDIENTS