Cinnamon Chip Gems Food

HOMEMADE CINNAMON CHIPS

Steps:

• Preheat oven to 225 degrees F (110 degrees C).
• Stir sugar, ground cinnamon, shortening, and corn syrup together in a small bowl until dough comes together. Place dough between two layers of parchment paper; roll to 1/8- to 1/4-inch thick. Transfer to a baking sheet; remove top piece of parchment paper.
• Bake in preheated oven until golden and bubbly, about 35 minutes. Cool completely and break into pieces.

CINNAMON CHIP GEMS

Steps:

• 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.

CINNAMON CHIPS GEMS

Steps:

• Beat butter and cream cheese in large bowl until well blended; stir in flour and sugar. Cover; refrigerate 1 hour.
• Divide dough into 4 equal parts. Shape each in 12 smooth balls. Place each ball into a small muffin cup (1 3/4 in diameter); press evenly on bottom and up side of each cup to form small dough cups.
• Heat oven to 375°F Beat eggs in small bowl. Add sweetened condensed milk and vanilla; mix well. Place 7 cinnamon chips in bottom of each cookie dough cup; fill a generous 3/4 full with sweetened condensed milk mixture.
• Bake 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 each cookie.
• Store at room temperature.

CINNAMON CHIP GEMS

Steps:

• In large 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 sides of each cup.
• Preheat oven to 375 degrees F. In small bowl, beat eggs. Add EAGLE BRAND® and vanilla; mix well.
• Place 7 cinnamon chips in bottom of each muffin cup; fill generous three-fourths full with EAGLE BRAND® mixture.
• Bake 18 to 20 minutes or until tops are puffed and just beginning to turn golden brown. Cool 3 minutes. Sprinkle about 10 chips on top of the filling. Cool completely in pan on wire rack.
• Remove from pan using small metal spatula or sharp knife. Cool completely. Store leftovers tightly covered at room temperature.