1 cup (2 sticks/8 oz/226g) butter or margarine, softened
2 (3-ounce) packages cream cheese, softened
2 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup ground toasted almonds
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1-1/3 cups cinnamon baking chips, divided
1. In large mixing bowl, beat butter and cream cheese until well blended. Stir in flour, sugar and almonds. Cover; refrigerate about 1 hour. Divide dough into 4 equal parts. Shape each part into 12 smooth balls. Place each ball in small muffin cup (1-3/4 inches in diameter); press evenly on bottom and up side of each cup.
2. Preheat oven to 375°F/190°C. In small mixing bowl, beat eggs. Add sweetened condensed milk and vanilla; mix well. Place 7 cinnamon baking chips in bottom of each muffin cup; generously fill three-fourths full with sweetened condensed milk mixture.
3. Bake in preheated oven for 18 to 20 minutes or until tops are puffed and just beginning to turn golden brown. Cool 3 minutes. Sprinkle about 15 chips on top of filling. Cool completely in pan on wire rack. Remove from pan using small metal spatula or sharp knife. Cool completely. Store tightly covered at room temperature.
For a pretty presentation, line the muffin pan with colorful paper baking cups before pressing the dough into the muffin cups.
Makes 4 dozen cookies.
Date: October 12, 2004