Brown Butter Snickerdoodle Cookie Cups

For brown butter: In a medium saucepan melt butter over medium. Cook 15 to 18 minutes or until dark golden brown with specks throughout. Transfer to a small bowl. Freeze 1 hour or until firm.

For cookie cups: In a medium bowl whisk together flour, cream of tartar, baking soda, 1/4 tsp. salt, and the apple pie spice.

In a large mixing bowl beat 1/2 cup of the firm brown butter and 1/3 cup each granulated and brown sugar on medium until fluffy. (Set aside remaining brown butter to soften.) Add egg; beat until combined. Beat in 1 teaspoon vanilla. Gradually add flour mixture, beating until combined. Stir in 2 tablespoons finely chopped almonds.

Preheat oven to 350°F. Coat thirty-six 1 3/4-inch muffin cups with nonstick cooking spray. In a small bowl stir together 1/4 cup granulated sugar and the cinnamon. Shape dough into 36 balls, about 1-inch diameter. Roll in sugar mixture to coat. Place a ball in each prepared muffin cup. Press into bottom and up sides of cups.

Bake about 8 minutes or until lightly browned. Use the rounded side of a measuring spoon to press down centers of cookie cups. Let cool in muffin cups on a wire rack 5 minutes. Loosen and remove. Let cool completely.

For filling: In a large mixing bowl beat the remaining brown butter on medium 1 minute or until creamy. Beat in 1/2 cup powdered sugar until combined. Beat in 1 tablespoon milk and remaining 1 teaspoon vanilla until combined. Beat in remaining 1 1/2 cups powdered sugar until combined. Beat 1 to 2 minutes or until fluffy, adding additional milk if necessary. Spoon or pipe filling into each cookie cup. If desired, sprinkle with cranberries and/or additional almonds. Makes 36 cookie cups.