- Prep Time: 15m
- Cook Time: 20m
- Total Time: 1h
- Yield: 24 cookie cups
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)
Instructions
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.
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