These little tassies are big on classic gingersnap flavor. The soft cookie cups are topped with velvety cream cheese filling.
—REBEKAH RADEWAHN WAUWATOSA, WI
PREP: 35 MIN. • BAKE: 10 MIN./BATCH • MAKES: 2 1/2 DOZEN
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/4 cup molasses
FILLING
4 ounces reduced-fat cream cheese
1/2 cup confectioners’ sugar
3/4 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
1. In a large bowl, combine the flours, sugar, ginger, baking soda, cinnamon and salt. In another bowl, combine the egg, oil, applesauce and molasses; add to dry ingredients. Stir until dough forms a ball. Roll into 1-in. balls. Press onto the bottoms and up the sides of miniature muffin cups greased with cooking spray.
2. Bake at 350° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.
3. For filling, in a small bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth; fold in whipped cream. Spoon 2 teaspoons into each cup.