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SUGAR COOKIE LEMON FRUIT CUPS


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SUGAR COOKIE LEMON FRUIT CUPS
A simple sugar cookie is pressed down in the well of a muffin tin, baked to a soft and chewy cookie and then pressed gently in the center to create a cookie cup. A simple cream cheese, lemon pudding and whipped cream filling is then made and piped into each cup to be sprinkled with fresh berries. The sweet cookie, tangy lemon filling and juicy berries in our Sugar Cookie Lemon Fruit Cups is the perfect spring and summer dessert, especially for an easy dessert to take to parties and BBQs.
Ingredients
  • 1 Sugar Cookie Dough Recipe * see note for a shortcut
  • Sugar Cookie Dough Recipe
  • 8 ounces of Cream Cheese softened
  • 1 Small Package Instant Lemon Pudding
  • 1 Cup Heavy Whipping Cream* see note
  • 2 Cups Powdered Sugar divided
  • Yellow Food Color Gel
  • 1/2 Teaspoon Lemon Extract
  • Blackberries Strawberries (chopped), raspberries, and/or blueberries

Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease a muffin tin, or a mini muffin tin.
  3. Press a scoop of sugar cookie dough into the bottom of each muffin cup. No need to press it up the sides, it will grow on its own. *SEE NOTE
  4. Bake for 10-15 minutes depending on the size of muffin well. Once the dough is starting to turn golden, especially around the edges and the tops don't look wet, remove from the oven and gently place on the counter to cool.
  5. Using a tart shaper or end of a rolling pin or back of a spoon, press down in the center of each cookie to create a well in the center.
  6. Meanwhile, using a hand mixer, beat the cream cheese until smooth.
  7. Add the pudding and beat again.
  8. Add the lemon extract and a squeeze of yellow gel, beat again.
  9. In a separate bowl, beat the whipping cream until it begins to thicken. Add 1/3 Cup Powdered Sugar and beat until stiff peaks form.
  10. Fold 1/2 of the whipped cream and powdered sugar into the pudding mixture.
  11. Add remaining whipped cream and fold, adding more yellow food color gel if needed.
  12. Fill a piping bag or ziploc bag with the corner cut off. Pipe the filling into each cooled cookie.
  13. Top with fruit and serve!

Notes
  • You can purchase sugar cookie dough and just combine two to three of the dough sections for each fruit cup or one for each mini cup.
  • If you'd like to use cool whip instead of the heavy cream, use 1/3 cup less powdered sugar in the recipe and use 1 Cup of cool whip instead. Use remaining powdered sugar in the filling.
  • If you are making dough from scratch, press a scoop into one well and then do a test bake. If the edges don't come up high enough, add more dough on your next round.
  • These fruit cups can be made 24 hours in advance.
 That's the recipe article SUGAR COOKIE LEMON FRUIT CUPS That we can share with you this time, Hopefully can give benefits to you all. Alright, see you in other articles post.

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