Whether it's Memorial Day, Fourth of July, or Labor Day, these summery cookie cups will give you all the patriotic feels.
This recipe is also quick and easy enough for little ones to lend a hand in the kitchen. My son Luke, age 6, likes to crack the egg, stir the filling, and measure the fresh fruit. Just the right amount of activity for a short attention span - not to mention lots of fresh berries getting eaten in the process!
1-17.5oz bag Betty Crocker Sugar Cookie Mix
1 egg 1/2 cup butter, softened 1 cup mascarpone cheese 1 cup lemon curd 1/2 cup blueberries and raspberries or strawberries
Preheat oven to 375 degrees.
Generously spray a 24-cavity mini muffin pan with non-stick cooking spray.
Mix sugar cookie mix, egg, and butter until well combined according to the drop cookie recipe directions on the back of the bag.
Roll cookie dough into balls and divide evenly among muffin tin cavities.
Press cookie dough firmly into the muffin tin cavities making a well or cup in the center.
Bake for 8 minutes or until golden brown.
Immediately after removing from the oven, use the bottom of a shot glass, metal tablespoon, or other tool to press the hot cookie down in the center again to regain the cup shape.
While cookie cups are cooling, make the filling by stirring together mascarpone cheese and lemon curd until smooth.
Once cookie cups are cool, gently remove them from the pan.
Fill cooled cookie cups with lemon mixture and top with fresh fruit.
Notes: Recipe can be made with any sugar cookie dough.
Recipe can be made in a regular 12-cavity muffin tin for larger cookie cups. Lemon curd can be found at your local grocery store on the aisle with jams/jellies.