STRAWBERRY COOKIE CUPS
I learned to bake beside my mom and grandmother. When I was on break from college, I knew just how to entertain myself: I made cookies. Sharing this recipe with my mom and grandmother was a proud moment.-Andrea Zulauf, Livonia, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, beat butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, gelatin, baking soda and cream of tartar; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, about 30 minutes., On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness. Cut with a floured 2-3/4-in. flower-shaped cookie cutter. Press cutouts onto bottom and up the sides of ungreased mini-muffin cups., Bake until edges are brown, 6-8 minutes. With the end of a wooden spoon handle, reshape the puffed cookie cups. Cool 5 minutes. Remove from pans to wire racks to cool completely., In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar. Pipe into cookie cups. Store in an airtight container in the refrigerator. Freeze option: Transfer wrapped disks to a freezer container; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare filling and cookies. Bake and decorate as directed.
Nutrition Facts : Calories 109 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 75mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
STRAWBERRY SHORTCAKE-COOKIE CUPS
Provided by My Food and Family
Categories Shortcake
Time 1h59m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Roll cookie dough into 24 (1-inch) balls; place 1 ball in each of 24 mini muffin pan cups sprayed with cooking spray.
- Bake 11 to 14 min. or until lightly browned. Immediately use handle of wooden spoon to make shallow indentation in center of each cookie cup. Cool 10 min. Run knife around edges of cups to loosen from pan. Remove from pan to wire racks; cool completely.
- Beat cream cheese, sugar and vanilla in medium bowl with mixer until blended. Chop half the strawberries. Add to cream cheese mixture; mix well. Pipe or spoon into cookie cups.
- Refrigerate 1 hour. Slice remaining strawberries, then place over filled cookie cups just before serving.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 105 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 11 g, Protein 2 g
STRAWBERRY CUPS
This is a good make-ahead company dessert, and it's a really beautiful color.
Provided by Food Network
Categories dessert
Time 1h27m
Yield 5 servings
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a small saucepan. Put the gelatin and boiling water in a blender, and process for 10 to 15 seconds to dissolve the gelatin. Add the strawberries and process again, just long enough to blend in the berries. Put the blender container in the refrigerator for 10 minutes, or just until the mixture starts to thicken a bit.
- Add 3/4 cup of the heavy cream, and process in the blender just long enough to mix it all in, about 10 to 15 seconds. Pour into 5 or 6 pretty little dessert cups and chill in the refrigerator, at least 1 hour.
- With an electric mixer or by hand, whip the remaining 1/4 cup of cream with the vanilla and sugar substitute. Top each cup with a dollop if whipped cream. If desired, cut a strawberry into a fan-shape, and place on top with a mint leaf to garnish.
Nutrition Facts : Calories 188 calorie, Fat 18 grams, SaturatedFat 11 grams, Carbohydrate 6 grams, Fiber 1 grams
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