This flavorful casserole made from spaghetti squash is quick and simple to prepare. It’s excellent for barbecues and picnics.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 18 |
| Yield: | 18 cookie cups |
Ingredients
- ½ cup butter
- ½ cup white sugar, or more as needed, divided
- 1 egg
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 (8 ounce) package cream cheese
- ¼ cup white sugar
- 2 tablespoons white sugar
- 1 egg
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with paper liners.
- Beat butter, sugar, egg, and vanilla extract together using an electric mixer in a mixing bowl until smooth.
- Sift 1 1/2 cups plus 2 tablespoons flour, baking powder, baking soda, and salt together in a separate bowl. Mix into butter mixture until combined.
- Place 1 teaspoon of batter into each of the prepared cupcake cups. Sprinkle each cup with a little sugar.
- Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and indent each cup using a teaspoon-sized measuring spoon. Let cool 10 minutes.
- While cookie cups cool, beat cream cheese, 1/4 cup plus 2 tablespoons sugar, and egg together using an electric mixer in a mixing bowl until smooth. Place a little more than 1 teaspoon of filling into each cookie cup. Sprinkle with sugar.
- Bake in the preheated oven until filling sets, 10 to 15 minutes more. Let cool completely before serving.
- You can substitute margarine for butter, if desired.
Nutrition Facts
| Calories | 176 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 145 mg |
| Sugars | 10 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I think there might be a typo in the directions. In step 4 it says to place 1 tsp in each cupcake cup. After seeing how much dough there was I placed 1 tbs and got 24 cookies rather than 18. I also used red sanding sugar rather than just white sugar. Very tasty and I will make these again. Thanks for the recipe!