Ingredients:
8 ounces light cream cheese, divided
3 tablespoons skim milk
2 tablespoons reduced-calorie margarine
1 cup all-purpose flour
1 tablespoon sugar
1/3 cup sugar
1 large eggs
1 tablespoon orange juice, fresh
2 teaspoons orange zest
1 teaspoon vanilla extract
Directions:
Instructions
Preheat oven to 350 F. 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.
Servings: 24
Time preparation: 15 min.
Time total: 40 min.