1. Cookie dough: Beat butter and sugar until light. Add egg and vanilla; mix well. Stir in flour and salt until a soft dough forms. Chill 30 min.
2. Preheat oven to 350°F (175°C). Grease a mini muffin tin (24 cups).
3. Roll dough into 1-inch balls. Press each into a muffin cup, shaping up the sides to form a “cup.” Prick bottom with fork to prevent puffing.
4. Bake 12–14 min until edges are golden. Cool in pan 5 min, then transfer to rack.
5. Fillings:
   – Ganache: Heat cream until steaming; pour over chocolate. Let sit 2 min, then stir until smooth. Cool to thicken slightly.
   – Raspberry cream: Beat cream cheese, sugar, and vanilla until fluffy. Swirl in jam.
6. Once cookie cups are completely cool, pipe or spoon filling into each. Top with berries or festive garnishes.
   💡 Make ahead: Store unfilled cups in an airtight container for 3 days. Fill just before serving to maintain crispness.

PREP TIME & NUTRITION (per cup, makes 24):
Prep Time: 20 min (+30 min chill) | Cook Time: 14 min | Total Time: 1 hr 5 min | Servings: 24 | Calories: 120 | Net Carbs: 12g | Fats: 8g | Protein: 2g