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Steps
1
Heat oven to 350°F. Grease 24 miniature muffin cups with shortening; lightly flour. Place 1 cookie dough round in each muffin cup.
2
Bake 16 to 20 minutes or until golden brown. Remove from oven, and immediately press end of wooden spoon handle into center of each cookie cup to make 1-inch-wide indentation. Cool completely in pan, about 30 minutes.
3
In medium bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed about 1 minute or until light and fluffy. Gradually add powdered sugar, beating after each addition and scraping sides of bowl occasionally, until smooth.
4
With knife or metal spatula, carefully loosen edges of cookie cups, and remove from pan. Pipe or spoon about 1 tablespoon filling into center of each cup. Top with chocolate chips. Serve immediately, or refrigerate until ready to serve.
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Shortening and flour provide the best results for an easy-to-remove cookie cup.
For an easy-to-pipe filling, transfer mixture to medium resealable food-storage plastic bag, cut small corner from one end and pipe mixture into cookie cups.
Add 1 teaspoon grated lemon peel and 1 tablespoon lemon juice to make a lemony cheesecake filling.
Instead of chocolate chips, top cookie cups with fresh blueberries or sliced strawberries.
Store leftover cookie cups covered in refrigerator.
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