cookie tulips

Ingredients

• Servings: 1
• 1/4 cup butter, softened
• 1/2 cup white sugar
• 7 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 2 egg whites, beaten
• 1 (4 ounce) package cream cheese at room temperature
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 (8 ounce) container frozen whipped topping, thawed
• 17 large fresh strawberries, divided

Recipe

Preparation Time: 45 mins Cook Time: 15 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper or a silicone sheet liner. grease the outsides of 12 2-inch diameter baking glasses or small bowls.
• mash the butter and white sugar together in a bowl until smooth, and mix in the flour, 1 teaspoon of vanilla extract, and the egg whites to make a smooth batter. drop about 2 1/2 tablespoons of the mixture the prepared baking sheet, and use a spoon or spatula to spread the dough out into a very thin circle about 7 inches in diameter. repeat with the remaining batter.
• bake in the preheated oven until the cookies are very lightly browned at the edges and the centers are set, 7 to 9 minutes. watch them carefully so they don't overbake. pull the sheet from the oven, and immediately slip a spatula underneath each flat cookie; center and drape them over the greased glasses to harden into small wavy bowls. allow to cool completely.
• while the cookies cool over their molds, beat the cream cheese and confectioners' sugar in a bowl until smooth; mix in 1 teaspoon of vanilla extract. remove green tops and cores from 5 strawberries; place them into a small bowl, and mash to a juicy, slightly lumpy texture; mix the strawberries into the cream cheese mixture. gently fold the whipped topping into the strawberry cream until thoroughly combined.
• spoon about 3 tablespoons of the strawberry cream into each cookie bowl, then top with a pretty fresh strawberry with green top. store leftover cookies in an airtight container, and leftover cream in refrigerator.