Raspberry Shortcake Cookie Cups

*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


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.”


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