CREAMY LEMON-BERRY COOKIE CUPS
These indulgent little cookie cups will disappear from the cookie plate in a hurry. The recipe was created by Betty Crocker bloggers Adam Gallagher, Joanne Gallagher, Lauren Keating and Deborah Harroun at a blogger event at General Mills in 2012.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 30 mini muffin cups with cooking spray.
- In large bowl, mix cookie cup ingredients. Drop 1 tablespoon dough into each mini muffin cup. Press in bottoms and up sides to form cups.
- Bake 10 minutes. Using end of wooden spoon, press indentation in each. Return to oven; bake 1 minute longer. Remove from pan to cooling rack. Cool completely.
- Fill each cookie cup with 1/2 teaspoon jam.
- In large bowl, beat cream cheese and frosting with electric mixer on medium speed. Beat in lemon peel and vanilla. Fold in whipped cream. Top each cookie cup with mixture.
- Refrigerate cookie cups at least 10 minutes until set. Top with garnish before serving.
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