Ingredients
8 oz lite cream cheese, divided
3 T FF skim milk
2 T RC margarine
1 C all-purpose flour
1 T sugar
1/3 C sugar
1 lge egg
1 T orange juice
2 tsp orange zest
1 tsp vanilla extract
Preheat oven to 350ºF. Coat two 12-cup miniature muffin pans with cooking spray; set aside. prepare cookie dough, in a large mixing bowl combine 2 oz cream cheese, milk and margarine. Beat on low speed until blended. In a small bowl, combine flour and 1 T sugar. Beat flour mixture into cream cheese mixture on low speed until blended. Transfer cookie dough to a lightly floured surface and knead gently 4 times.
Divide dough into 24 equal portions and press each portion into bottom and up sides of prepared muffin pans; set aside. prepare filling, in a food processor or large bowl combine remaining 6 oz cream cheese, 1/3 c sugar, egg, orange juice, zest and vanilla. Blend until smooth. Spoon 2 tsp filling into prepared cookie cups.
Bake until filling is set and edges are golden, 20 to 25 minutes. Cool on wire racks. Yields one cookie cup per serving.
