CRANBERRY PECAN SHORTBREAD COOKIE CUPS WITH BROWN SUGAR FILLING

INGREDIENTS

• 1/2 Cup Butter, softened to room temperature

• 2 Tbsp Light Brown sugar, packed

• 2 Tbsp Granulated sugar

• 1/4 tsp Vanilla extract

• 3/4 Cup + 3 Tbsp White Whole Wheat flour (4.2 oz)

• 1 tsp Cinnamon

• 3 Tbsp Pecans, finely chopped

• 3 Tbsp Craisins, finely chopped

• For the filling:

• 1/2 Cup Brown sugar, packed

• 1/2 Tbsp Cinnamon

• 1 Tbsp White Whole wheat flour

• 1 Large Egg White

INSTRUCTIONS

1. Preheat your oven to 325 degrees and lightly spray amini muffin tin with cooking spray.

2. In a large bowl, beat together the butter and sugars, using an electric hand mixer, until light and fluffy. Add in the vanilla and beat again until well combined.

3. In a medium bowl, stir together the flour and cinnamon until well mixed. Add the flour, along with the pecans and Craisins into the butter mixture and stir until the dough comes together. I find it the easiest to use your hands to really mix the dough.

4. Place a scant 1 Tbsp sized ball in each of the mini muffin cavities, and use your fingers to press in the center to create a cup shape. Make sure to press up and along the sides as well.

5. Bake until the sides of the cup begins to go lightly golden brown, about 11 minutes.

6. While baking, stir together the brown sugar, cinnamon and flour until well combined. Add in the egg white and gently stir until a slightly runny paste forms. Mix until JUST combined, as you don't want to add too much air into the filling, which causes it to sink and crack once baked.

7. The cookies will rise up once baked, use a small spoon (or your fingers if you don't mind some heat - it's easier) to press the sides in and down to re-form the cup.

8. Spoon the mixture into the cups until they are only 3/4 full. Adjust your oven rack to the lowest setting and bake the cookies on it, until the outsides of filling look just set, and the inside is slightly jiggly, About 5-6 minutes. You don't want them to rise up, or they will sink down once cooling. *

9. Let the cookies cool in the pan for 20 minutes and then gently transfer to a wire rack to finish cooling.

10. DEVOUR

#cranberry #pecan #shortbread #cookie #klienkoekies #cups #brownsugar