Strawberry Shortcake Cookie Cups Recipes

STRAWBERRY SHORTCAKE-COOKIE CUPS

Steps:

• Heat oven to 350°F.
• Roll cookie dough into 24 (1-inch) balls; place 1 ball in each of 24 mini muffin pan cups sprayed with cooking spray.
• Bake 11 to 14 min. or until lightly browned. Immediately use handle of wooden spoon to make shallow indentation in center of each cookie cup. Cool 10 min. Run knife around edges of cups to loosen from pan. Remove from pan to wire racks; cool completely.
• Beat cream cheese, sugar and vanilla in medium bowl with mixer until blended. Chop half the strawberries. Add to cream cheese mixture; mix well. Pipe or spoon into cookie cups.
• Refrigerate 1 hour. Slice remaining strawberries, then place over filled cookie cups just before serving.

STRAWBERRY SHORTCAKE COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine strawberries, 1 tablespoon sugar, and lemon juice in a medium bowl.
• Mix flour, 1/2 cup sugar, baking powder, and salt together in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cream until dough starts to come together. Add strawberry mixture.
• Drop tablespoonfuls of dough 2 inches apart onto nonstick baking sheets.
• Bake in the preheated oven until golden brown, 23 to 25 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

STRAWBERRY SHORTCAKE CUPS

Steps:

• Mash or slice the strawberries; place in a large bowl. Add 2 tablespoons sugar and set aside. In another bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumbly. In a small bowl, beat egg and milk; stir into flour mixture just until moistened. , Fill 8 greased muffin cups two-thirds full. Bake at 425° until golden, about 12 minutes. Remove from the pan to cool on a wire rack. , Just before serving, split shortcakes in half horizontally. Spoon berries and whipped cream between layers and over tops of shortcakes.

STRAWBERRY COOKIE CUPS

Steps:

• Preheat oven to 375°. In a large bowl, beat butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, gelatin, baking soda and cream of tartar; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, about 30 minutes., On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness. Cut with a floured 2-3/4-in. flower-shaped cookie cutter. Press cutouts onto bottom and up the sides of ungreased mini-muffin cups., Bake until edges are brown, 6-8 minutes. With the end of a wooden spoon handle, reshape the puffed cookie cups. Cool 5 minutes. Remove from pans to wire racks to cool completely., In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar. Pipe into cookie cups. Store in an airtight container in the refrigerator. Freeze option: Transfer wrapped disks to a freezer container; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare filling and cookies. Bake and decorate as directed.

STRAWBERRY-SHORTCAKE COOKIES

Steps:

• Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
• Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

SMART COOKIE STRAWBERRY SHORTCAKES

Steps:

• Crush about 1/4 of the strawberries with a fork. Mix together with the remaining strawberries, sugar, lemon juice, and lemon zest in a medium bowl. Set aside to macerate for up to 1 hour.
• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, baking powder, and salt together in a large bowl. Mix cream, eggs, and almond extract together in a separate bowl.
• Cut cold butter cubes into the flour mixture using a pastry cutter until texture resembles damp sand. Make a well in the center and pour in the cream mixture; fold it in gently with a wooden spoon until a shaggy dough forms.
• Turn out onto a lightly floured surface and knead a few times until dough comes together. Pat out until 1/2-inch thick. Fold dough in half and then in quarters, and pat out into a 1/2-inch thickness again. Repeat folding one more time.
• Using a 3-inch biscuit cutter and taking care not to twist the cutter in the dough, cut out 12 rounds and place at least 2 inches apart on the baking sheet. Brush the tops of the biscuits with melted butter and sprinkle with sanding sugar.
• Bake in the preheated oven until golden brown on top, 10 to 12 minutes. Remove from oven and cool on a wire rack.
• While the shortcakes are cooling, make the whipped cream. Combine heavy cream, confectioners' sugar, and vanilla bean paste in the bowl of a stand mixer. Beat on medium speed until stiff peaks form, about 4 minutes.
• Split the shortcakes in half and top with macerated strawberries and a dollop of whipped cream.