Pine Nut Cookie Cups
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 114 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 3 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 24 mg |
| sodium | 47 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 6 |
| vit A | 4 |
| folate | 6 |
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.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- Pinch salt
- 1/4 cup cold butter
- 1 egg white
- Filling:
- 1 tbsp butter, melted
- 1 egg yolk
- 1/4 cup corn syrup
- 1/2 tsp vanilla
- 1/3 cup pine nuts or slivered almonds, toasted
- 1 oz bittersweet chocolate or semisweet chocolate, chopped
Preparation
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.
Source : Holiday Best: 2005
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