A new recipe: Choco Cherry Cups on Studio 5
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.
Sugar Cookie Cheesecake Cherry Cups
½ cup softened butter
1 cup powdered sugar
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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