Ingredients: |
Ingredients: For the Crust:
1 Package Pre-made Cookie dough
-OR-
1 1/3 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter, softened (4 oz or 1 stick)
3/4 cups white sugar
1 egg yolk
1/2 teaspoon vanilla extract
For the Filling:
1- 8oz block of cream cheese, softened
2 cups powdered sugar
1/2 teaspoon vanilla extract
Fresh fruit for topping
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Directions: |
Directions:For the Crust:
1. Grease a mini-muffin tin, set aside. Preheat oven to 350F.
2. In a large bowl cream together the butter and sugar.
3. Add the egg yolk and vanilla and mix until smooth and fluffy.
4. Add the flour, baking soda & powder to a small bowl, stir together and then add to the butter mixture.
5. Mix until well combined (dough may seem crumbly.)
6. Use a small cookie scoop to portion 1 1/2 inch balls of dough, and use your hands to roll them into a smooth ball. (I found the dough seemed dry until I rolled each scoop by hand.)
7. Portion a dough ball into each of the wells of your pan, and press down slightly.
8. Bake for 8-10 minutes or until the edges are golden. Allow to cool before removing from the pan.
For the Filling
1. Cream together the cream cheese and powdered sugar until thick and smooth.
2. Add the vanilla extract.
3. Pipe or spread the filling into the cooled cookie shells. Top with fresh fruit (blueberries, sliced strawberries, kiwi, raspberries...).
4. Store in the fridge until ready to serve. |
This recipe for Mini Sugar Cookie Fruit Tarts is from