Ingredients
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1 cup butter, softened
2 (3 ounce) packages cream cheese, softened
2 cups all-purpose flour
1/2 cup sugar
1/3 cup toasted ground almonds
2 eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 1/3 cups cinnamon baking chips, divided
Preparation
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Beat butter and cream cheese in large bowl until well blended; stir in flour, sugar and almonds.
Cover and refrigerate for about 1 hour.
Divided dough into 4 equal parts.
Shape each part into 12 smooth balls.
Place each ball in small muffin cup (about 1 3/4 inch diameter); press evenly on bottom and up sides of each cup.
Heat oven to 375 degrees.
Beat eggs in small bowl.
Add condensed milk and vanilla and mix well.
Place about 7 cinnamon chips in each dough cup and fill about 3/4 full with egg/milk mixture.
Bake 18-20 minutes or until tops are puffed and just beginning to turn golden brown.
Cool 3 minutes.
Sprinkle about 15 chips on top of the filling.
Cool completely in pan or on wire rack.
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