Recipe: Cookie Cream Cheese Fruit Cups
This bite-sized dessert is so much fun for warm weather entertaining. Make this ahead of time and keep refrigerated before serving, no plates, forks or napkins required! It’s got cream, crunch and bursts of fruit flavors that impress all ages. Top with your favorite colors and flavors and be sure to sneak a few aside for yourself because these go fast!
Cookie Cream Cheese Fruit Cups
1/2 cup butter
1/2 cup shortening (butter flavored)
1 1/2 cups sugar
1 teaspoon vanilla
3 1/2 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
16 ounces whipped cream cheese
2 cups chopped fresh fruit
Cream the shortening and butter, then add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition. Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture. Cover and chill dough overnight for at least four hours. Preheat oven to 375 degrees. Press rounded tablespoons of dough evenly into un-greased mini muffin tins, until dough is not quite touching the rim. Bake for 8-10 minutes, or until edges are barely browning. Remove and allow to cool completely before carefully twisting them out of the tins.
Once cool, fill each cup with a generous scoop of whipped cream cheese, then top with chopped fruit and chill before serving. Makes approximately 36 cups.