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Creamy Lemon-Berry Cookie Cups

 3 Ratings
2 Comments
  • Prep Time 35 min
  • Total Time 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.

Deborah Harroun Recipe by Deborah Harroun
May 29, 2012

Ingredients

Cookie Cups

1
pouch Betty Crocker™ sugar cookie mix
1/2
cup butter, softened
1
egg
1/2
cup macadamia nuts, chopped

Jam Layer

9
teaspoons strawberry jam

Creamy Layer

1
package (3 oz) cream cheese, softened
1/4
cup Betty Crocker™ Whipped fluffy white frosting
1
teaspoon grated lemon peel
1/4
teaspoon vanilla
1/2
cup heavy cream, whipped

Garnish

Additional chopped macadamia nuts and grated lemon peel

Directions

  • 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 INFORMATION PER SERVING

Serving Size: 1 Cookie Cup
Calories
107.7
% Daily Value
Total Fat
8.9g
14%
Saturated Fat
4.4g
22%
Cholesterol
24.9mg
8%
Sodium
39.0mg
2%
Total Carbohydrate
6.7g
2%
Dietary Fiber
0.3g
1%
Sugars
2.1g
Protein
1.0g
% Daily Value*:
Vitamin C
1%
1%
Calcium
1.10%
1%
Iron
1.70%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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