You know me and my festive desserts! Could not resist whipping up a few for the Luck of the Irish Day coming Up! So I have to tell you a story about these little cookie cups. This was an ingenious idea I had in my mind and I didn't think it was going to turn out but when you have an idea and it does turn out, for some reason there's extra excitement in the air not to mention, sugary treats in mine and my families bellies!
So, I had to let the sugar cookie dough soften a little and then knead in the green food coloring with my hands. I rolled it in wax paper in an even smaller long piece so that I could cut 24 pieces for the mini muffin cups instead of 12 for big ones. I suppose you could do big ones if you wanted to, but I had to save at least half the calories, ha ha. Plus they're just so cute as minis! I made them on a Friday morning. Mr. Nine came home for lunch and we decided to try them together. I popped one in my mouth first and by the look on my face he was worried. I will tell you kids, I did not love it. The cookie was just too hard. But you see I had to bake them that long because it look like the cookie was all running together in the muffin tins and I would have no little opening for my yummy cheesecake filling. Mr. Nine thought they were just OK. So since we're cutting back on sugar, I threw half of them out and put the other half in a container to take to the ladies at work.
When my BFF stuck one in her mouth she was like oh my goodness you didn't like this? This is delicious!!!! So I decided to give it another whirl and friends, yes, they were indeed suddenly DE-LISH!!!!! And I was thinking: what have I done by throwing half of those out? The cookie cup had softened and suddenly the flavors blended together in a soft sugar cookie and cream cheese goodness!
What you'll need
SHAMROCK COOKIE CUPSIngredients
One package of sugar cookie doughGreen food coloring
8 ounces cream cheese
1/2 cup white sugar
1 teaspoon vanilla
1 cup cool whip topping
Mini Muffin Tin
Embellishments Like candy shamrocks and green sugar.
Put cookie dough out to soften for about a half an hour, put in a large bowl and sprinkle in some green coloring and mix well with your hands until desired color. Roll up in wax paper in an even longer smaller roll and put in the refrigerator for about an hour. Preheat your oven to 350°. Cut sugar cookie dough into 24 slices which is going to go into the greased mini muffin tin pan. Press the tale of the sides to create a little bowl. Bake for about 12 minutes or until the edges start to try to go to brown color. Allow about 10 to 15 minutes to cool. Transfer them to wax paper by either inverting the pan or what I did was take a sharp knife and loosen them a bit and they pop right out. Make your cream cheese filling by beating the cream cheese, sugar and vanilla until creamy and folding in the whip cream. You can either spoon the cheesecake filling in or pipe it in like I did in each cookie dent. Top with your choice of embellishments or fruit. Store these cookie cups in the refrigerator.
HAPPY TASTY TUESDAY!!!
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