Gluten Free Cookie Cups with No-Bake Cheesecake Filling
"[pinit] I’ll admit it: I bought some sort of special pan for baking little angel food cake cups, like the kind you get in a clamshell container in the grocery … more »..."
INGREDIENTS
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For the Cookie Cups
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1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter)
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3/4 teaspoon xanthan gum (omit if your blend already contains it)
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1/2 teaspoon baking powder
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1/2 teaspoon kosher salt
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1/2 cup (58 g) confectioners’ sugar
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1/2 cup (100 g) granulated sugar
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5 tablespoons (70 g) unsalted butter, at room temperature
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5 tablespoons (60 g) vegetable shortening, melted and cooled
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1 egg (60 g, out of shell) at room temperature, beaten
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2 teaspoons pure vanilla extract
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For the No-Bake Cheesecake Filling
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2 cups (16 fluid ounces) heavy whipping cream, chilled (plus more by the teaspoon, if necessary)
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3/4 cup (86 g) confectioners’ sugar
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1 8-ounce package cream cheese, at room temperature
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1 teaspoon pure vanilla extract
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1/8 teaspoon kosher salt
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