These are so fresh and delicious. The sugar cookie recipe is my own labor of love. It makes an excellent snicker doodle cookie, just roll in to balls, roll in cinnamon sugar and bake 8-10 minutes.
Fruit Tart Cookies
Sugar Cookie
2 3/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 1/4 cups butter – I use salted
1 1/4 cups sugar
2 eggs
1 tsp vanilla extract
Preheat your over to 350 degrees. Sift flour, baking soda and salt together and set aside. Cream butter and sugar, add eggs one at a time beat until light yellow and fluffy. Stir in vanilla. Stir in dry ingredients. Roll dough into balls about the size of a walnut. This recipe makes 5 dozen fruit tarts. Press each ball into a mini muffin tin. Be sure to press the bottom and sides thin and go up the entire side of the cup, you really want to define the cup shape, these puff up when they bake. Bake for about 10 minutes or until light golden brown. Cool in muffin tin and then on a wire rack.
Filling
11 oz of cream cheese – that’s one bar plus 3 ounces
1 1/2 cups powdered sugar
3 Tbsp fresh squeezed lemon juice
Beat cream cheese in mixer until light and fluffy. Add powdered sugar on low in 2 or 3 additions. Stir in lemon juice. Transfer filling to a zip top bag and chill while cookies cool. When cookies are completely cool snip corner off the bottom of the bag and pipe about tablespoon of filling into the sugar cookie shell.
Fruit
1 cup of green grapes diced small
1 cup of strawberries diced small
1 small can of mandarin oranges, drained diced small
1 pint of blueberries
Garnish cookies with bright and colorful fruit. These are a fresh and tasty treat for summer – enjoy!
