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
Can you freeze Strawberry Cookie Cups?
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.
Ingredients
- 1 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 1 large egg, room temperature
- 1-1/2 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour
- 1-1/2 ounces strawberry gelatin
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- FILLING:
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups confectioners' sugar
Directions
- 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 bottoms 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. Repeat with the second portion of dough.
- 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.
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