*Recipe compliments of Judy Lunt of Yamhill County. She created this recipe by combining a sugar cookie recipe and a shortbread recipe, and the results are delicious.
Cookie Cup Dough (makes 50 cookie cups)
½ cup butter
¾ cup Powdered Sugar
½ tsp vanilla extract
½ tsp almond extract
1 ¼ cup flour
½ tsp baking soda
½ tsp cream of tartar
1 egg white
Prepare
Combine all ingredients above and roll into 1-inch balls. Place in non-stick mini muffin pans. Bake for 10 minutes in preheated 350-degree oven.
Remove from oven and immediately use handle of wooden spoon to make a shallow indentation in the center of each cookie cup. Let cups cool.
For the Cream Cheese Frosting:
1 package softened cream cheese
6 tbsp melted butter
2 cups powdered sugar
Zest and juice of 1 ½ lemons
Beat with mixer, and let chill for 1 hour
To Assemble
Pipe cream cheese frosting into center of each cup, place a ripe red raspberry on top and press down to “seat.”
Enjoy!
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