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    Servings
    30

Ingredients

  • 1/3 cup butter, softened
  • 1/3 cup shortening
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg, beaten
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 21-ounce can LUCKY LEAF® Premium Strawberry Fruit Filling & Topping
  • white chocolate chips, melted for drizzling

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.

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