There have been a lot of recipes floating around for ‘shot glasses’ made from brownies, cookies etc. This delicious take on the idea combines our delicious autumn sugar cookie recipe with cheesecake filling. Chopped walnuts and caramel drizzle dress up the dessert. Serve for a decadent little snack or fancy dessert this fall. This recipe makes about 1 dozen

Sugar Cookie Dough
1 c butter flavored shortening (or you can use palm shortening)
1 c granulated sugar
1 large egg
1 tsp vanilla
2 3/4 c Better Batter Gluten Free Flour
2 tsp baking powder
pinch of salt (up to 1/8 tsp)
pinch of cinnamon (up to 1/8 tsp)
pinch of cloves (up to 1/8 tsp)

Cheesecake Filling and Topping
12 oz cream cheese, room temperature
1 3/4 cup powdered sugar (Better Batter Corn Free Powdered sugar coming soon!)
1 1/2 tsp vanilla extract

Chopped Walnuts
Chocolate Chips, chopped fine
Caramel Sauce

Make dough: In a large bowl,cream butter flavored shortening or palm shortening and sugar. Add the egg vanilla and mix well, until smooth and creamy. In a separate, small bowl, combine Better Batter flour, baking powder, salt, and spices. Add the flour mix to the egg/shortening mix and stir until well combined. Cover and put in fridge for 30 minutes.

Preheat oven to 350 degrees.

Remove dough from fridge. Coat a mini cupcake tin with balls of dough – you should use about 2 tbsp of dough per tin. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.

Bake cups for for 10-12 minutes, or until golden brown. Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.

Once cookie have cooled, make the cheesecake filling. Blend the cream cheese, vanilla and powdered sugar together until smooth. Pipe or scoop cheesecake filling into cookie cups, using about 1 tbsp per cup.

Chop up walnuts and choc chips till very fine and sprinkle over filled cups, then drizzle caramel sauce over them. Serve immediately.