Shortbread Cookie Cups with Brown Sugar Cinnamon Filling (Whole Wheat)
User Reviews
5
Shortbread Cookie Cups with Brown Sugar Cinnamon Filling (Whole Wheat)
Description
Shortbread Cookie Cups with Brown Sugar Cinnamon Filling blend softened butter with sugars and vanilla, then incorporate white whole wheat flour, cinnamon, chopped pecans, and craisins to create a firm dough. This dough is shaped into small cups in a mini muffin tin and baked until edges turn lightly golden.
During baking, a filling of brown sugar, cinnamon, flour, and egg white is prepared, mixed gently to maintain a slightly runny consistency. After initial baking, this filling is spooned into the cookie cups and baked further briefly until set, forming a sweet, fragrant center contrasting with the crisp cookie shell.
The uses of whole wheat flour, pecans, and craisins add texture and a subtle earthiness to the sweet cinnamon profile. The cups are sized for individual servings, making them convenient for snacks or desserts.
A note of caution: when making multiple batches, cooking times for the filling may vary; the second batch often requires less time. Monitoring closely during baking ensures the filling sets without overcooking.
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 white whole wheat flour 4.2 oz, 3 tablespoons
- 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
- Preheat your oven to 325 degrees and lightly spray amini muffin tin with cooking spray.
- 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.
- 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.
- 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.
- Bake until the sides of the cup begins to go lightly golden brown, about 11 minutes.
- 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.
- 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.
- 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. *
- Let the cookies cool in the pan for 20 minutes and then gently transfer to a wire rack to finish cooling.
- DEVOUR
Notes
- Make the cookie cups in batches if you only have one mini muffin pan, noting that the second batch of filling may cook faster.
- Watch the baking time for the filling carefully to avoid overcooking; about 4 minutes may suffice for the second batch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 118kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 46mg | 2% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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