Strawberry Cookie Cups

 

These were fun to make, but make sure the dough is cold enough or it is hard to manipulate into the mini muffin cups.

1 cup softened butter

1 ½ cups powdered sugar

1 large egg

1 ½ tsp. vanilla

2 ½ cups flour

3 oz. strawberry flavored gelatin (Jello)

1 tsp. baking soda

1 tsp. cream of tartar

 

Filling:

8 oz. cream cheese, softened

1 ½-3 cups powdered sugar

½ tsp. almond extract

 

Beat butter and powdered sugar until blended. Beat in egg and vanilla. Whisk flour, gelatin, baking soda and cream of tartar together. Gradually beat into butter mixture. Divide dough in half and wrap in plastic wrap. Refrigerate at least 2 hours. Roll one section of dough 1/8 inch thick and cut with 2 ¾ inch flower cookie cutter. Press gently into a mini muffin pan cup. Bake at 350 degrees for 5 min. and 30 seconds. Coo five minutes and remove from pan to cool completely. Mix filling ingredients until smooth. Pipe filling into center of each cup. (You can use a plastic storage back with the corner cut off or a pastry bag to do this.) Store in airtight container in the fridge.

 

Modified from tasteofhome.com