Sugar Cookie Cups
- 3/4 cups butter
- 1 cup sugar
- 1 egg
- 2 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon cornstarch
- 16 oz cream cheese, room temperature
- 8 oz mascarpone
- 2 cup confectioners’ sugar
- 1 sm package instant cheesecake pudding mix
- 1/3 cup heavy whipping cream
- 1 1/2 teaspoon vanilla
- seedless grapes
- sliced strawberries
- sliced kiwi
- 1/3–1/2 cup apricot jam
- 1 tablespoon water (optional)
- Spray individual Mini Brioche Tins with non-stick cooking spray. If you don’t have them use a Cupcake Pan .
- Preheat oven to 350F, rack in the middle.
- Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together for 5-7 minutes, until light and fluffy. Yes you need to do this for 5-7 minutes.
- Add the egg and vanilla and beat until well combined.
- Turn off the mixer and add in the flour, baking soda, baking powder and cornstarch.
- Turn the mixer on low to incorporate and then to medium.
- Mix until smooth. Dough will be thick.
- Scoop up about 2 tablespoon of dough and roll into a ball.
- With either a mini tart press or your fingers, press the cookie dough in bottom of the cup and about 1/2 way up the sides of each cup. Be sure to have the dough uniform in thickness. Error on the side of thicker versus thinner.
- Bake 10-12 minutes.
- Remove from oven and allow to cool for about 5 minutes. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.
- Remove the cookies from the pans to cooling rack to finish cooling. I found the easiest was when using the tins was to just turn them over and tap them into the palm of my hand. They popped right out.
- Once the cookies have cooled, make the cheesecake filling.
- Place the cream cheese and mascarpone in a bowl and blend until creamy with a hand mixer
- Add in the sugar and pudding mix and whip until combined.
- Add in the cream until desired consistency.
- Pipe or scoop cheesecake filling into cookie cups.
- Top with assorted fresh fruit.
- Place the apricot jam (plus water if using) in a pan and heat just until melted and smooth.
- Brush on the fruit with a pastry brush.
- Store in refrigerator.