Creamy Lemon-Berry Cookie Cups

Name: Creamy Lemon-Berry Cookie Cups
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Global
Ingredients: 118 milliliters butter, softened; 85 grams package cream cheese, softened; 1 egg; 59 milliliters Betty Whipped fluffy white frosting; 118 milliliters heavy cream, whipped; 1 teaspoon grated lemon peel; 30 servings Additional chopped macadamia nuts and grated lemon peel; 118 milliliters macadamia nuts, chopped; 9 teaspoons strawberry jam; 1 pouch Betty sugar cookie mix; 0 teaspoons vanilla

This gluten free recipe serves 30. One serving contains 83 calories, 1g of protein, and 8g of fat. Head to the store and pick up strawberry jam, macadamia nuts, lemon peel, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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

Ingredients you will need

Cooking Spray

Equipment you will use

Muffin Liners

Oven

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.

Ingredients you will need

Dough

Equipment you will use

Bowl

Bake 10 minutes. Using end of wooden spoon, press indentation in each. Return to oven; bake 1 minute longer.

Equipment you will use

Wooden Spoon

Oven

Remove from pan to cooling rack. Cool completely.

Equipment you will use

Wire Rack

Frying Pan

Fill each cookie cup with 1/2 teaspoon jam.

Ingredients you will need

Jam

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.

Ingredients you will need

Whipped Cream