Fresh Strawberry Pie Cookie Cups*
By srumbel
Serve up a beautiful bite of spring with these super easy Fresh Strawberry Pie Cookie Cups! Sugar cookie crusts with a homemade strawberry pie filling, oh and this strawberry glaze doesn’t have Jello in it!
from bigbearswife.com
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Ingredients
- Cookie Cups
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- Strawberry Glaze Pie Filling
- 2 cups diced strawberries, coarsely mashed
- 2 cups sugar
- 6 tablespoons cornstarch
- 3 1/2 cups water
- Red Food Coloring (optional)
- 2 cups diced strawberries (to add at the end)
Details
Preparation time 15mins
Cooking time 60mins
Preparation
Step 1
Cookie Cups
Preheat oven to 350°F.
Beat butter until smooth.
Add sugar and continue mixing until light and fluffy. Add egg, vanilla and salt Mix well.
Sift flour, baking soda and cream of tartar together and add in one step to above. Mix until dough forms. Do not over mix.
Wrap dough tightly in plastic wrap and refrigerate for 30 minutes.
Spray mini muffin tin with butter spray.
Take 1 1/2 tablespoon of chilled dough and roll into ball. Use thumbs to press ball into a bowl shape. Press cookie dough bowl into muffin pan. Continue until muffin pan is full.
Bake for 12 minutes.
Remove from oven. Use back of spoon to make a well in dough and press dough back into a cup/bowl shape.
Let cookie cups cool completely on wire rack before removing cookie from muffin tin.
Strawberry Glaze Pie Filling
Combine the sugar, water, cornstarch and mashed strawberries in a sauce pan.
Heat on medium heat, stirring constantly until thick, about 2-5 minutes after it gets hot.
Remove from heat and stir in a few drops of red food coloring.
Pour into a bowl and let sit until it's warm but not super hot.
Stir in chopped strawberries.
Spoon 1 tablespoon of filling into each cookie cup.
Place into fridge until ready to serve.
Yield: 24 cookie cups
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