Orange Cream Cheese Cookie Cups Recipes

ORANGE CREAM COOKIE CUPS

Steps:

• Heat oven to 375°F. In medium bowl, mix 1/2 cup butter, 1/3 cup sugar, the milk, vanilla and salt with spoon. Stir in 1 1/3 cups flour.
• Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with paper baking cups.
• In medium bowl, mix cream cheese, 1/4 cup sugar, 3 tablespoons flour, the egg yolk, orange peel and orange juice. Spoon slightly less than 1 tablespoon mixture into each cup. Sprinkle with coconut.
• Bake 15 to 20 minutes or until pastry is light brown around edges and filling is set. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour. Top with citrus peel just before serving. Store covered in refrigerator.

FROSTY ORANGE CREAM CHEESE CUPS

Steps:

• In a small bowl, mix cookie crumbs and butter; press onto bottoms and up sides of ungreased mini-muffin cups. Freeze 20 minutes., In a small bowl, beat cream cheese, confectioners' sugar and 2 tablespoons cream until smooth. Stir in marmalade; drop by scant tablespoonfuls into cups. Freeze 2 hours or until set., In a double boiler or metal bowl over hot water, melt white chocolate with remaining cream; stir until smooth. Cool slightly. Spoon or drizzle over cups. Sprinkle with pistachios. Freeze, covered, overnight or until firm. Serve frozen.

CREAM CHEESE COOKIE CUPS

Steps:

• Cut cookie dough in half (save 1 portion for another use). With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups. Bake at 350° until lightly browned, 8-10 minutes. , Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire rack to cool completely., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spoon into cookie cups. Store in the refrigerator.

ORANGE CREAM CHEESE COOKIE CUPS

Steps:

• Preheat oven to 350ºF. Coat two 12-cup miniature muffin pans with cooking spray; set aside.
• To prepare cookie dough, in a large mixing bowl combine 2 ounces cream cheese, milk and margarine. Beat on low speed until blended.
• In a small bowl, combine flour and 1 tablespoon splenda. Beat flour mixture into cream cheese mixture on low speed until blended.
• Transfer cookie dough to a lightly floured surface and knead gently 4 times. Divide dough into 24 equal portions and press each portion into bottom and up sides of prepared muffin pans; set aside.
• To prepare filling, in a food processor or large bowl combine remaining 6 ounces cream cheese, 1/3 cup sugar, egg, orange juice, zest and vanilla. Blend until smooth.
• Spoon 2 teaspoons filling into prepared cookie cups. Bake until filling is set and edges are golden, 20 to 25 minutes. Cool on wire racks. Yields one cookie cup per serving.

ORANGE CREAM CHEESE COOKIES

Steps:

• preheat the oven to 375f/190c. grease a large baking sheet.
• put the butter, sugar, and cream cheese in a large bowl and beat until light and fluffy. beat in the egg. sift in flour and baking soda and add the orange juice and 1 tsp of rind. mix well.
• drop about 30 rounded tablspoons of the batter onto the prepared baking sheet, making sure that they are well spaced. sprinkle with the raw brown sugar.
• bake in the oven for 10 minutes, or until the edges are lightly brown.
• let cool on a wire rack. decorate with the rest of the orange peel before serving.

WW WEIGHT WATCHERS ORANGE CREAM CHEESE COOKIE CUPS 1 POINT

Steps:

• Instructions
• Preheat oven to 350ºF. Coat two 12-cup miniature muffin pans with cooking spray; set aside.
• To prepare cookie dough, in a large mixing bowl combine 2 ounces cream cheese, milk and margarine. Beat on low speed until blended.
• In a small bowl, combine flour and 1 tablespoon sugar. Beat flour mixture into cream cheese mixture on low speed until blended.
• Transfer cookie dough to a lightly floured surface and knead gently 4 times. Divide dough into 24 equal portions and press each portion into bottom and up sides of prepared muffin pans; set aside.
• To prepare filling, in a food processor or large bowl combine remaining 6 ounces cream cheese, 1/3 cup sugar, egg, orange juice, zest and vanilla. Blend until smooth.
• Spoon 2 teaspoons filling into prepared cookie cups. Bake until filling is set and edges are golden, 20 to 25 minutes. Cool on wire racks. Yields one cookie cup per serving.