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Christmas: Calypso Cups

Source of Recipe

schatzie_44


List of Ingredients

1 cup butter (no substitutes) softened

2 packages (3 ounces each) cream cheese, softened

2 cups all-purpose flour



FILLING:

1/2 cup flaked coconut

1/2 cup sugar

1-1/2 teaspoons cornstarch

1 can (8 ounces) crushed pineapple, undrained

1 egg

FROSTING:



2 cups confectioners’ sugar

1/2 cup shortening

1 teaspoon vanilla extract

3 to 4 tablespoons milk

Additional flaked coconut

3/4 cup finely chopped walnuts




Recipe

In a mixing bowl, cream butter and cream cheese. Gradually add flour. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in, balls. Press onto the bottom and up the sides of greased miniature muffin cups. Combine filling ingredients; spoon into cups. Bake at 350 for 15-20 minutes or until edges are lightly browned. Cool in pans on wire racks.
For frosting, combine the sugar, shortening and vanilla; add enough milk to achieve spreading consistency. Remove cooled cups from pans; top each with a pinch of coconut. Frost and sprinkle with walnuts.
YIELD: 4 Dozen