Yesterday was the 4th of July ~ was your day filled with festive red white and blue fun?!?!? Perhaps you had a lovely day at home or visited with friends or vacationed or worked. Perhaps you had fun. 🙂
I am a few days late sharing this dessert BUT no need to wait till next
4th of July! It is a GREAT summertime dessert!
The base for this recipe, the fabulous sugar cookie bottom comes from my friend’s grandma. You know that kind of recipe ~ fab.u.lous. The “pass down from generation to generation” recipe. NOT one of those “genius” recipes that begin AND end in our own kitchens. This sugar cookie trumps any other recipe I have tried.
Now.
This dough is not for “cut out cookies”, but more of the roll in a ball and sprinkle with sugar cookies. Or form a ball and roll it in sprinkles. You won’t regret it. Festive fun fabulous (my new favorite word).
(Don’t look TOO hard for a picture of a baked cookie. As there is none. They were totally hoovered before a picture was taken!)
Back to the Pizza Fruit Cups. Are you familiar with Fruit Pizza?? Basically, this is that ~ just in hand-held form. Yummy and refreshing. Use whatever fruit that looks fabulous to you that day (or that your fruit bowl/fridge has for you).
* I use 1/2 c. coconut oil and 1/2 c. canola oil for this recipe.
* I do chill the dough, as I like to make dough one day and bake it another. However, the dough needs to sit out just a bit before it is easy to roll. SO the chilling is NOT necessary ~ just yields more time for dough sneaking…..sssheesh. Caught.
* MAKE AHEAD?? ~ You can bake the crust ahead a bit, it freezes well. Adding the cream cheese filling ahead (not more than 24 hours) works too. Top with the fruit a few hours before serving (as the fruit, after 24 hours, will seep color into the cream cheese. NOTHING wrong with that, just not as pretty………)
* So, making the cups can be a challenge. I have seen people flip muffins tins over and wrap the dough around the outside OF the muffin tin and bake it that way. Wala…you have a cup shape. I have not tried that. I choose EVERY year to blistfully think that when I painstakingly pat the dough on the bottom and sides of my muffin tin it will come out looking just like that ~ a crust. Nope, it comes out looking like a puffy cookie in the bottom of my muffin tin. NO PROBLEM. Working fast, take a spoon and gently push the cookie down, forming your very own crust. see…..
pat the cookie down till you have formed a cup shape. Is this making sense? I should take more photos as I go…… OR perhaps you are more patient than me, as the muffin cup cookie cools ~ the middle should indent. However it gets done, it should be good.
1st off the cookie~
Sugar Cookies
1 c. butter
1 c. sugar
1 c. powdered sugar
1 c. oil (I use 1/2 coconut oil)
2 eggs
1 TB. vanilla
4 1/4 c. flour
1 tsp. cream of tartar
1 tsp. baking soda
a couple shakes of salt
Combine the flour, cream of tartar, baking soda and a couple shakes of salt. Set aside.
Cream the butter, sugar and powdered sugar till light and fluffy. Beat in the oil. Add the eggs, 1 at a time. Beat till smooth. Add the flour mixture, beat in the vanilla.
Roll into balls, roll in sugar, sprinkles or nothing. You can leave in a ball shape or press down with a glass or the prongs of your fork (dip cup or fork in sugar so it does not stick to the dough.) Bake @ 350° for about 10 minutes or till your desired doneness.
ENJOY!!
Sugar Cookie recipe from Kathy. Seriously good.
Fruit Pizza Cups
Yields about 12.
1/2 a batch of sugar cookie dough ↑ (or your favorite sugar cookie dough, bought or made) (make the rest into sugar cookies)
8 oz. softened cream cheese
3/4 c. powdered sugar
1 tsp. vanilla extract
2 TB. sour cream
fruit of your choice
Divide dough into 12. (if seems like it will be too much dough, make a few extra cups.) Press dough into muffin tins, up the sides a bit ~ you can go ahead and prick the dough on the bottom, as you would think it would prevent the cookie from puffing ~ it doesn ‘t, so don’t waste your time. Bake @ 350° for 15 – 18 minutes, till edges are browned slightly.
Take out of oven and press puffed cookie down a bit to form a shell, or wait till middle falls on its own…it might. I am not patient. Let me know if that works.
Cool in pan. Carefully remove shells from pan. Fill with filling.
Filling ~ Beat cream cheese, powdered sugar and vanilla till smooth. Add sour cream, if too thick you can add another TB. of sour cream. Spread, carefully in cookie shells. Top with fruit. Chill. Enjoy!!!
Hi!!! As always, I really enjoy hearing from you all….hint hint…hint!! 🙂
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