Ingredients

The following ingredients have 60 Servings
  • canola oil cooking spray
  • 1 stick (8 tablespoons) unsalted butter
  • 1 1/4 cups light brown sugar
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange zest
  • 3 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
  • 1 22-ounce jar fruit filling
  • 1 tablespoon brandy
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Mint, chopped for garnish

Instruction

  • In a stand mixer, beat butter for 30 seconds on medium. Add brown sugar, baking powder, salt, cinnamon, and nutmeg. Beat 10 seconds on medium. Scrape bowl and beat another 10 seconds on medium.
  • On low, beat in eggs, vanilla, and orange zest. Then add in flour by the cupful until thoroughly mixed in.
  • Form sugar cookie dough into a ball. Cover and chill dough for 30 minutes.
  • If using cherry and peach fruit filling, puree in a food processor or high-speed blender to finely chop up any fruit pieces.
  • Add brandy, cinnamon, and nutmeg to fruit filling and stir until thoroughly blended.
  • Preheat oven to 350 degrees F.
  • Coat 1 1/4-inch mini cupcake pan with cooking spray.
  • Remove dough from the refrigerator. Using a small cookie dough scooper, scoop enough sugar cookie dough to make 1 1/4-inch balls. Place balls into prepared cupcake/muffin pans and flatten. Then take the back of a round teaspoon measuring spoon to press the dough into a cup.
  • Bake 10 to 12 minutes at 350 degrees F until the edges of the sugar cookie cups begin to brown. Remove mini cupcake/muffin pans from the oven and quickly re-press the back of a round teaspoon in the center of each cookie cup. (Be careful not to burn yourself.)
  • Let the cookie cups cool in the pans for 10 to 15 minutes. Run a small knife around the edge of each cookie cup to release it from the pan, if needed. Cool completely on wire racks.
  • Place fruit filling in a piping bag or a resealable plastic baggie with a hole snipped from one corner. Squeeze fruit filling into each sugar cookie cup.
  • Garnish with chopped mint and serve. Refrigerate any leftover filled sugar cookies.