Strawberry Sugar Cookie Cups

Directions

1. Step 1
   Preheat oven to 350°. Generously spray a 24 mini muffin pan with non-stick baking spray.

2. Step 2
   In a medium size bowl, beat the butter and shortening together with an electric mixer. Add sugar, vanilla extract and beaten egg to combine.

3. Step 3
   In a separate bowl, mix together the flour and baking powder. Add the flour mixture to the creamed mixture. Mix together, scraping the sides of the bowl, until combined.

4. Step 4
   Using a one inch cookie scoop, scoop out cookie dough and roll into a ball. Add one cookie dough ball to each muffin cup.

5. Step 5
   Bake at 350° for about 11-13 minutes or the edges of cookies are lightly golden brown. Watch closely so they do not brown too quickly.

6. Step 6
   Remove from oven and press down each cookie cup (using the back of a spoon) to make a small indentation to form a small cup.

7. Step 7
   Let cookie cups cool in pan for 10-15 minutes before removing. To remove, run a butter knife around the edges and pop out cookie cup.

8. Step 8
   Cool cookie cups completely on a baking rack before filling.

9. Step 9
   Fill each cookie cup with about one tablespoon of strawberry pie fruit filling. Drizzle tops with melted white chocolate.

Tip:

One 16.5 oz roll of refrigerated cookie dough can be substituted for homemade sugar cookie dough.