Monday, September 15, 2014

Fruit Pizza Cookie Cups

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I love taking a favorite recipe and making it into cute, bite-size desserts.
I've been making fruit pizza forever, but when I needed something sweet to take to
church I decided mini fruit pizza cookie cups were the way to go.






















No cutting or serving spoon needed.
Everyone can just grab a cookie cup or two :)


Use whatever fruit is in season for these delicious bites of sweetness.
I went with strawberries, kiwi and blueberries.
























Fruit Pizza Cookie Cups

Cookie Cups:
3/4 C butter, at room temperature
1 C sugar
1 large egg
2 tsp. vanilla extract
2 C Unbleached all-purpose flour
1 tsp. baking soda
2 tsp. corn starch

Cheesecake filling:
8 oz. cream cheese, at room temperature
2 C confectioners sugar
1 1/2 tsp. coconut rum or vanilla extract
assorted fruit for topping (I used strawberries, kiwi and blueberries)

To make cookie cups coat 2 mini muffin pans with cooking spray.
Preheat oven to 350 degrees.
In the bowl of a stand mixer, cream butter and sugar together until light
and fluffy (about 5 minutes). Add the egg and vanilla and beat until well combined.
Add the flour, baking soda and corn starch, mixing just until combined.
Using a small cookie scoop (1 tablespoon) drop dough into each cup of your mini muffin
pans. Bake for about 8 minutes.  Once cookie cup are lightly browned, remove from oven
and use a Pampered Chef mini tart shaper to shape into a cup.
Cool in pan for 5 minutes before removing cookie cups to a wire rack to continue cooling.

To make filling add cream cheese, confectioners sugar and coconut rum or vanilla extract
to the bowl of a stand mixer.  Mix until smooth.
Pipe or spoon filling into cooled cookie cups.
Top with fresh fruit.
Makes 36 mini cookie cups.

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