Creamy Lemon Berry Cookie Cups Recipe

Ingredients

1

                        pouch Betty Crocker™ sugar cookie mix

1/2

cup butter, softened

1

egg

1/2

cup macadamia nuts, chopped

9

teaspoons strawberry jam

1

package (3 oz) cream cheese, softened

1/4

                        cup Betty Crocker™ Whipped fluffy white frosting

1

teaspoon grated lemon peel

1/4

teaspoon vanilla

1/2

cup heavy cream, whipped

Additional chopped macadamia nuts and grated lemon peel

Preparation

Heat oven to 350°F. Spray 30 mini muffin cups with cooking spray.

In large bowl, mix cookie cup ingredients. Drop 1 tablespoon dough into each mini muffin cup. Press in bottoms and up sides to form cups.

Bake 10 minutes. Using end of wooden spoon, press indentation in each. Return to oven; bake 1 minute longer. Remove from pan to cooling rack. Cool completely.

Fill each cookie cup with 1/2 teaspoon jam.

In large bowl, beat cream cheese and frosting with electric mixer on medium speed. Beat in lemon peel and vanilla. Fold in whipped cream. Top each cookie cup with mixture.

Refrigerate cookie cups at least 10 minutes until set. Top with garnish before serving.

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