A new recipe: Choco Cherry Cups on Studio 5

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I made this recipe especially for Studio 5. You can watch the segment below.  Fantastic sugar cookie variation, with lots of flavor, and it’s super pretty. I love pretty food.

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Sugar Cookie Cheesecake Cherry Cups

Cookie cups:

½ cup softened butter

1 cup powdered sugar

2 eggs

1 tsp. almond extract or emulsion

1/3 cup sour cream

Pinch of salt

½ tsp. baking powder

½ tsp. baking soda

2 cups flour

Cream together the butter and sugar until light in color and fluffy, about 2 minutes. Then add the eggs, extract, and sour cream, until combined. Then add the dry ingredients, and mix until all ingredients come together. Using a small cookie scoop, place a tbsp. into a mini muffin baking tin. This recipe will make about 24 mini cups. Bake at 350 degrees for 8-10 minutes. Remove from the heat and cool 1-2 minutes in the pan. Use a small spoon to press the center of the cookie down, making room for the cream cheese filling. Cool completely before removing the cookie from the pan.

Cream cheese filling:

4 oz. cream cheese, softened

1 tsp. vanilla extract

¼ cup sour cream

½ cup powdered sugar

Cream together the ingredients listed above until nice and fluffy. Scoop a small teaspoon sized amount into the middle of the cooled cookies. Top with cherry pie filling and drizzle with melted chocolate for garnish.

 

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