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Creamy Lemon-Berry Cookie Cups

creamy lemon-berry cookie cups Dessert
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

Hide Images
  • 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.

Expert Tips

  • Be careful not to overfill the cups.
  • For a pretty presentation, let the jam peek through the edges of the creamy layer.

Nutrition Information

Nutrition Facts

Serving Size: 30
Calories
107.7
% Daily Value
Total Fat
8.9
Saturated Fat
4.4
Cholesterol
24.9
Sodium
39
Dietary Fiber
0.3
Sugars
2.1
Protein
1
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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