There’s a lot going on in these little cookie cups — shortbread, nuts and chocolate chips. Tasters were mixed on their affinity toward them, but if you’re a shortbread fan, it’s worth trying these intriguing little treats.
Citrus Shortbread Cups
Submitted by Laurie Figone
Shortbread
2 cups all-purpose flour
4 tbsp. sugar
1/2 tsp. salt
1 orange, zested
1 cup cold butter
4 tbsp. walnuts, toasted and finely chopped
4 tbsp. sour cream
In large bowl combine flour, sugar, salt and orange zest; cut in butter until crumbly. Stir in walnuts. Add sour cream 1 tbsp. at a time until dough forms a ball.
Refrigerate wrapped in plastic for 30 minutes.
Filling
2 eggs
1/2 cup dark brown sugar
1 tbsp. fresh orange juice
1/2 cup mini semi-sweet chocolate chips
While dough is chilling, make filling. In small bowl mix together eggs, brown sugar, orange juice and chocolate chips.
Topping
1/2 cup white chocolate melted
zest from 1/2 an orange
Stir together and place in a piping bag, do this right before you are ready to use in the last step.
Preheat oven to 375′.
Using a greased mini muffin pan, put 1 tbsp. of dough into each hole and push down gently to form a mini cup.
Add 1/2 tsp. filling to each.
Bake for 12 to 14 minutes, until nicely browned.
Cool in pan 15 to 20 minutes, then gently remove from pan and drizzle with topping
