Served in Scottish Shortbread “cups,” these appetizers are sticky, salty-sweet and delicious. Shortbread has been around for many centuries, thought to have originated in Scotland as a specifically designed biscuit using yeast.
Over time, the base of this recipe has evolved into 1 part sugar, 2 parts butter and 3 parts flour, with additions to match desired tastes. Taste the flavor of Scotland, YANKED!
*Chose the flavor you desire. I used Garden Vegetable cream cheese, but there is such a variety, I hesitate to begin naming all of them.
Filling
1egg, beaten
2 tablespoonsbrown sugar
2 teaspoonsmaple syrup
1 teaspoonvanilla
1/2 cupchopped pecans
1/4 cupdried cranberries
1 stripbacon, cooked crisp and crumbled
Preparation
1
Preheat oven to 350-degrees F.
2
Grease a 6-cup mini muffin tin with nonstick cooking spray; set aside.
3
Beat all crust ingredients together with an electric mixer until it forms a dough. Pinch off 6 equal-sized balls of dough.
4
Between 2 sheets of film wrap, roll each ball of dough out into a circle just large enough to cover the bottom of muffin cups and up the sides about an inch. Line each of the prepared muffin cups with rolled out dough; set aside.
5
For the filling, beat all ingredients together with an electric mixer until well combined.
6
Divide filling among the 6 lined muffin cups. The filling may come up over the sides of the dough slightly, but that is fine.
7
Bake 18-20 minutes, or until the center of the filling is firm. Remove from oven to cool slightly before lifting out to cool enough to serve.
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