Pine Nut Cookie Cups
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.
Servings: 16
Ingredients:
| 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% |
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1 cup (250 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
Pinch salt
1/4 cup (50 mL) cold butter
1 egg white
Filling:
1 tbsp (15 mL) butter, melted
1 egg yolk
1/4 cup (50 mL) corn syrup
1/2 tsp (2 mL) vanilla
1/3 cup (75 mL) pine nuts or slivered almonds, toasted
1 oz (30 g) bittersweet 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.
Additional Information
Source
Holiday Best: 2005
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