Strawberry Mousse Sugar Cookie Cups Recipes

STRAWBERRY MOUSSE CUPS

Steps:

• Place the strawberries in a saucepan and add sugar and water, cook over medium low heat.
• Stir gently until the sugar has dissolved, simmer for 10 minutes until the strawberries are soft and syrupy.
• Puree the strawberry mixture and gelatine in a food processor until smooth, set aside to cool.
• Fold through cream, pour into 8 1/2 cup capacity serving glasses and refrigerate for 30 minutes until set.

STRAWBERRY MOUSSE DESSERT CUPS

Steps:

• In small bowl, sprinkle gelatin over 1 tablespoon whipping cream; set aside to soften gelatin.
• In food processor, place strawberries and powdered sugar. Cover; process until smooth. Pour mixture into 1-quart saucepan; add softened gelatin. Cook over medium heat, beating with whisk occasionally, until mixture comes to a simmer and gelatin is dissolved. Remove from heat; cool 30 minutes.
• In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. On low speed, beat strawberry mixture into whipped cream until blended.
• Place mousse in decorating bag fitted with small star tip. Pipe mousse into chocolate cups. Refrigerate until set, about 30 minutes, or up to 2 hours before serving. Garnish with fresh sliced strawberries, if desired.

STRAWBERRY MOUSSE SUGAR COOKIE CUPS

Steps:

• With your electric mixer beat the cream cheese and powdered sugar together until smooth, about 30 seconds. Carefully stir in your Cool Whip. When combined fold in your chopped strawberries.
• Place bowl in refrigerator to chill for 2 hours.
• Meanwhile, preheat oven to 350 ° and spray mini muffin pan with cooking spray. Place 1 1/2 teaspoons of cookie dough into each muffin tin.
• Bake for 8 minutes until they are just starting to golden.
• Remove from oven and immediately sprinkle 4-5 white chocolate chips in each cup. The heat from the cookies will melt them. As soon as the chips are soft spread carefully in the bottom of the cookie cup.
• Release the cookies from the muffin tin by loosening with a knife. Let cool on a wire rack until ready to fill.
• When ready to fill the cups, use either a spoon or a piping bag (or ziplock) and fill each with about one teaspoon of mousse.
• Garnish with a strawberry slice, if desired.

CHEWY STRAWBERRY SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat 1 1/2 cups white sugar and butter together in a bowl with an electric mixer until creamy, about 3 minutes. Beat egg into butter mixture. Add strawberry puree.
• Stir flour, vanilla extract, baking powder, and salt into strawberry mixture with a spoon until flour is completely incorporated into dough.
• Stir 1/2 cup white sugar and red sugar together in a shallow bowl.
• Roll dough into walnut-sized balls, roll each ball in red sugar mixture, and place each ball 1 1/2 inches apart onto prepared baking sheets. Lightly press each dough ball down to flatten.
• Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. Cool.