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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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I am pretty sure that I copied this recipe out of a cook book at my sister's house. These cookies are creamy and good. They look really great on a cookie tray! They do have to be refrigerated, though. Ingredients:
pastry |
1/2 cup butter or margarine, softened |
1/3 cup sugar |
3 tablespoons milk |
1/4 teaspoon vanilla |
1/4 teaspoon salt |
1 1/3 cups all-purpose flour |
filling |
1 package (8 ounces) cream cheese, softened |
1/4 cup sugar |
3 tablespoons all-purpose flour |
1 egg yolk |
1/2 teaspoon grated orange peel |
2 teaspoons orange juice |
1/4 cup flaked coconut |
Directions:
1. Heat oven to 375 degrees.
2. In medium bowl, mix 1/2 cup butter or margarine, 1/3 cup sugar, the milk, vanilla and salt with spoon. Stir in 1 1/3 cups flour.
3. 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.
4. 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.
5. 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. Store covered in refrigerator.
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