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Creamy Lemon-Berry Cookie Cups

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  • Prep 35 min
  • Total 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. Recipe by Deborah Harroun.
Created Jan 16, 2018
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Ingredients

  • 1 pouch Betty Crocker™ sugar cookie mix
  • 1/2 cup butter, softened
  • 1 egg
  • 1/2 cup macadamia nuts, chopped
  • 9 teaspoons strawberry jam
  • 3 oz (85 g) cream cheese, softened (from 8-oz/250 g package)
  • 1/4 cup Betty Crocker™ Whipped fluffy white frosting
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon vanilla
  • 1/2 cup heavy cream, whipped
  • Additional chopped macadamia nuts and grated lemon peel

Steps

  •  
    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

  • Tip 1
    Be careful not to overfill the cups.
  • Tip 2
    For a pretty presentation, let the jam peek through the edges of the creamy layer.

Nutrition Information

107.7 Calories, 8.9g Total Fat, 1g Protein, 6.7g Total Carbs, 2.1g Sugars

Nutrition Facts

Serving Size: 30
Calories
107.7
Total Fat
8.9g
Saturated Fat
4.4g
Cholesterol
24.9mg
Sodium
39mg
Total Carbs
6.7g
Dietary Fiber
0.3g
Sugars
2.1g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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