Mini-muffin pans are terrific to have in the kitchen and give the perfect one-bite size to these delectable cookie cups. You can also use these pans for miniature muffins, baby brownies and other sweet and savoury tartlets.
- Portion size 16 servings
- Credits : Holiday Best: 2005
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- pinch salt
- 1/4 cup cold butter
- 1 egg whites
- 1 tablespoon butter melted
- 1 egg yolk
- 1/4 cup corn syrup
- 1/2 teaspoon vanilla
- 1/3 cup pine nut toasted
- 1/3 cup slivered almonds toasted
- 1 oz bittersweet chocolate chopped
- 1 oz semisweet chocolate chopped
In bowl, whisk together flour, sugar, and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs. Add egg white; with fork, stir until dough clumps together.
Press 1 tbsp (15 mL) of the dough onto bottom and up side of each of 16 mini (1-1/2- x 1-inch/4 x 2.5 cm) muffin cups. Refrigerate until firm, about 30 minutes. (Make-ahead: Cover and refrigerate for up to 2 days.)
Filling: In bowl, whisk together butter, egg yolk, corn syrup and vanilla. Divide pine nuts evenly among pastry cups; spoon generous 1 tsp (5 mL) of the corn syrup mixture over each.
Bake in bottom third of 350°F (180°C) oven until crust is golden brown, about 25 minutes. Let cool for 5 minutes. Run tip of pointed knife around cups to loosen; transfer to rack and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks.)
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally; drizzle over cups. Let stand until chocolate is set.
Nutritional facts <b>Per cookie:</b> about
- Sodium 47 mg
- Protein 2 g
- Calories 114.0
- Total fat 7 g
- Cholesterol 24 mg
- Saturated fat 3 g
- Total carbohydrate 12 g
- Iron 6.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 4.0