Prepare the dough: In the mixer with the paddle attachment cream butter and cream cheese until smooth. Add the cayenne and gradually beat flour into creamed mixture. Wrap in plastic and refrigerate 1 hour or until firm enough to handle.
Whisk all the FILLING ingredients in a bowl. Pour into a large measuring cup with a spout and set aside.
Preheat oven to 350° F.
Shape dough into 1-in. balls; flatten and place in greased mini-muffin cups. Using your fingers, press evenly onto bottoms and up sides of cups.
Stir the filling and pour into each cup.
Bake for 25 minutes.
Allow to rest for 5 minutes then transfer them to cooling rack over a baking sheet. Turn the oven up to 450° F.
Bake 6 more minutes or until the edges begin to brown.
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