Strawberry Cream Cheese Cookie Tarts

Name: Strawberry Cream Cheese Cookie Tarts
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 32
Cuisine: Global
Ingredients: 227 grams container strawberry cream cheese spread; 32 servings Butter and egg called for on cookie pouch; 181 grams aerosol container Betty Crocker® decorating icing; 2 Tbsps milk; 237 milliliters powdered sugar; 1 pouch Betty Crocker® sugar cookie mix

Strawberry Cream Cheese Cookie Tarts is a gluten free recipe with 32 servings. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 119 calories, 6g of protein, and 7g of fat. If you have strawberry cream cheese spread, aerosol container decorating icing, sugar cookie mix, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

Make cookie dough as directed on package.

Ingredients you will need

Cookie Dough

Roll dough into 32 (1-inch balls); place in greased muffin cups. Press each ball in bottom and up side of muffin cup.

Ingredients you will need

Dough

Roll

Equipment you will use

Muffin Liners

Bake at 350°F for 12 to 15 minutes or until edges just begin to brown. Cool 20 minutes.

Equipment you will use

Oven

Remove from pan; cool completely.

Equipment you will use

Frying Pan

Mix cream cheese, milk and powdered sugar with electric mixer on medium speed until smooth. Fill each cookie cup with rounded teaspoonful of filling. Top each cookie with decorating icing and sprinkles. Store in refrigerator.

Ingredients you will need

Powdered Sugar