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Creamy Lemon-Berry Cookie Cups

Prep 35 min
Total 45 min
Servings 30

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Cookies get a fun makeover with this mini dessert idea, made easy to prepare with Betty Crocker™ sugar cookie mix. Recipe by Deborah Harroun. ...MORE + LESS -

Ingredients

1 pouch Betty Crocker™ sugar cookie mix

1/2 cup butter, softened

1 egg

1/2 cup macadamia nuts, chopped

9 teaspoons strawberry jam

3 oz (85 g) cream cheese, softened (from 8-oz/250 g package)

1/4 cup Betty Crocker™ Whipped fluffy white frosting

1 teaspoon grated lemon peel

1/4 teaspoon vanilla

1/2 cup heavy cream, whipped

Additional chopped macadamia nuts and grated lemon peel

Steps

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1

Heat oven to 350°F. Spray 30 mini muffin cups with cooking spray.
2

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.
3

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.
4

Fill each cookie cup with 1/2 teaspoon jam.
5

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.
6

Refrigerate cookie cups at least 10 minutes until set. Top with garnish before serving.