Ingredients 1 16.5 ounce roll Pillsbury Sugar Cookie Dough
2 teaspoons lemon zest
If you are looking for a recipe that will “Wow” people with the presentation this is the one. You can replace the sugar cookie dough with brownie or cake mix and you can get as creative as you want with the fruit. For 4th of July I make these using blueberries and raspberries. Red, White and Blue!
Directions Make sure the oven rack is in center position and preheat oven to 350 degrees.Place (12) Square Tray (I have a cute flower tray) on Perforated Baking Sheet. Cut sugar cookie dough into 12 equal slices. Place in Square Tray and press down to cover the bottom of each square. If you wet your fingers it will help to keep the dough from sticking to them.Bake for 18 minutes or until golden brown. When done let sit for 5 minutes then take out and cool cookie cups on cooling rack.In a bowl mix the cream cheese, yogurt, vanilla and lemon zest until blended. Use your heat resistant spatula to fill the pastry bag. When cookie cups are cooled, fill the square indent with the cream cheese mixture.Decorate the top of cream cheese with the berries or sliced fruit you have chosen.Chill for at least 1 hour before serving.