Go Back
Print Recipe

Fruit Cookie Cups

Course: Dessert
Author: The Party Teacher

Equipment

  • Mini muffin tin
  • Flexible spatula
  • Whisk

Ingredients

  • 1 pkg 16.5 oz. NESTLÉ TOLL HOUSE Refrigerated Sugar Cookie Bar Dough
  • 8 oz low-fat soft cream cheese
  • ¼ cup granulated sugar or SPLENDA® No Calorie Sweetener
  • ½ tsp almond extract
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup halved fresh strawberries

Instructions

  • Wash and pat dry your fruit. Slice your strawberries.
  • Preheat oven to 350 degrees.
  • On the back of the sugar cookie package are directions for making the cookie cups.
    If you buy cookie dough squares: roll one square into a ball. You will get more uniform-size cookie cups if you use the square dough.
  • If you use the cookie dough tube: slice it into 1/4″ rounds. Roll each slice into a ball. 
  • Spray a mini-muffin pan with cooking spray and pop one ball into each tin.
  • Bake at 350 degrees for about 15 minutes.
  • If any of the cookies merge together, gently cut them apart with a table knife while they are still warm.
  • Allow cookies to cool, then use a small flexible spatula to pop them out of the tins.
  • Mix cream cheese, sugar and almond extract. Spread about 1T on each cookie cup.
  • Add a few of each type of fruit on each tartlet.

Notes

 
Keep in refrigerator or picnic cooler until ready to serve.