https://www.cutoutandkeep.net/projects/strawberries-and-cream-cookie-tarts • Posted by Pam P.
Whole Wheat Sugar Cookie dough is the base of these little tarts. They are piped with a cream cheese filling and topped with a slice of strawberry. Each one is a delicious bite of crunchy cookie, creamy filling and strawberry sweetness. They are perfect treats for the kids, or serve them up for company. They go fast, so make plenty.
Whole Wheat Sugar Cookie dough is the base of these little tarts. They are piped with a cream cheese filling and topped with a slice of strawberry. Each one is a delicious bite of crunchy cookie, creamy filling and strawberry sweetness. They are perfect treats for the kids, or serve them up for company. They go fast, so make plenty.
Pre-heat oven to 350 degrees. In a Medium sized bowl, mix together butter, sugar, egg, vanilla and half n half. In a separate bowl, mix together dry ingredients. Add dry ingredients to butter mixture and mix until well combined (I mixed by hand). Cover and refrigerate for 30 minutes. Spray a mini muffin pan with cooking spray. Roll pieces of cookie dough in to 2-3 inch balls. Place into muffin cups
Bake for 10-12 minutes.
Using the rounded end of the handle of a cooking tool, such as a ice cream scoop or large wooden spoon, press into each baked cookie while still in the pan to form a tart.
Allow to cool and remove from pan.
In a separate bowl, combine the filling ingredients. Using an electric mixer, mix all ingredients until completely combined. Spoon mixture into a pastry decorating bag. Pipe into tarts.
Top with a strawberry slice. Serve and enjoy. Note: These store well for several days if the strawberries are not put on. Be sure to cover and keep in the refrigerator. If you are going to make a day or two ahead, slice the strawberries the day of serving and top each tart at that time.