STRAWBERRY COOKIE TARTS
For an even more festive touch on the Fourth of July, top half of the cookies with strawberries (or raspberries) and the other half with blueberries. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, beat melted chips, cream cheese, whipped topping, sugar, lemon juice and vanilla until smooth. Spread about 1 heaping tablespoon onto each cookie. Top with sliced strawberries. Refrigerate until serving.
Nutrition Facts : Calories 148 calories, Fat 8g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 97mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
STRAWBERRY CREAM CHEESE COOKIE TARTS
Need cookie tray sweets? Jump start a strawberries and cream sweet bite with a sugar cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 32
Number Of Ingredients 7
Steps:
- Make cookie dough as directed on package. Roll dough into 32 (1-inch balls); place in greased muffin cups. Press each ball in bottom and up side of muffin cup. Bake at 350°F for 12 to 15 minutes or until edges just begin to brown. Cool 20 minutes. Remove from pan; cool completely.
- Mix cream cheese, milk and powdered sugar with electric mixer on medium speed until smooth. Fill each cookie cup with rounded teaspoonful of filling. Top each cookie with decorating icing and sprinkles. Store in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie Tart, Sodium 115 mg, Sugar 11 g, TransFat 1/2 g
CHEATER'S STRAWBERRY COOKIE TART
Here's the easy way to a party-perfect strawberry tart. Use refrigerated sugar cookie dough to make the crust!
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Line 9-inch round baking pan with waxed paper; spray with cooking spray. Melt 2 oz. chocolate as directed on package; place in medium bowl. Add cookie dough; mix well. Press onto bottom of prepared pan. Bake 20 min. Cool in pan on wire rack 15 min. Run knife around edge to loosen crust from rim of pan; remove rim. Invert crust onto wire rack. Remove bottom of pan. Cool crust completely.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
- Invert crust onto serving plate. Spread top with pudding mixture. Top with fruit. Melt remaining chocolate as directed on package. Drizzle over dessert just before serving. Let stand until chocolate is firm.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 4.8927 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.8516 g, Sugar 0 g, Protein 2 g
CHEATERS STRAWBERRY SHORTCAKE
It's mid March and the grocery store has brought in strawberries from Florida. Ahhhh, Spring is here at last. What better way to celebrate than with Strawberry Shortcake. This is my Spring version. Only a few ingredients and very little time involved. The decision to use sugar on the berries will depend on their natural sweetness. I find our local berries are generally sweeter than imported, simply because they are on the plant longer. This dessert looks beautiful when assembled as one cake. However, once you start to cut it.....the top layer slips because of the cream and berries. Therefore, I've chosen to cut into individual servings first, before assembling. Either way, it's yummy. Prep/Cooking Time does not include time for baking the cake.
Provided by Diana 2
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Bake cake according to package instruction. Cool on a wire rack.
- While the cake is cooling, gently toss the strawberry slices with sugar (if using). Let sit on the counter for 30 minutes. You'll also get some very nice juice to drizzle.
- To serve, cut cake into individual serving size pieces. Then cut each piece horizontally into two layers.
- Spread the bottom layer with Cool Whip. Top with some of the strawberries. Do not mound them, or the next layer will slide off.
- Top with second layer of cake and press gently.
- Add a large dollop of Cool Whip and garnish with more strawberries.
- Yes -- that simple.
AUNT SIS'S STRAWBERRY TART COOKIES
Categories Cookies Bake Strawberry Winter Gourmet
Yield Makes about 100 cookies
Number Of Ingredients 6
Steps:
- In a large bowl whisk together the flour, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Stir in the egg yolks, blend the mixture until it forms a dough, and chill the dough, wrapped in plastic wrap, for at least 2 hours or overnight.
- Preheat the oven to 350°F. Let the dough soften slightly, roll level teaspoons of it into balls, and arrange the balls about 2 inches apart on lightly greased baking sheets. Using your thumb, make an indentation in the center of each ball, being careful not to crack the dough around the edges. (If the dough cracks, reroll it and try again.) Fill each indentation with about 1/4 teaspoon of the jam and bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until the edges are pale golden. Let the cookies cool on the sheets for 2 minutes, transfer them to racks, and let them cool completely. The cookies may be made 1 month in advance and kept frozen in airtight containers.
STRAWBERRY CREAM CHEESE TARTS
A tasty little tart with a light strawberry syrup drizzled over the top that's perfect for dessert for that special someone after a homemade dinner date. This takes a bit of time but is worth it.
Provided by Chef Zachary
Categories Fruit Tarts
Time 1h25m
Yield 48
Number Of Ingredients 9
Steps:
- Combine sugar, thawed strawberries, and any strawberry juice in a heavy pot over medium heat. Stir constantly and bring to a boil, being careful not to burn the sugar. Remove from the heat and let cool to room temperature, 15 to 30 minutes. Place syrup in the refrigerator to chill, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins.
- Cut butter into flour until well mixed and granular. Mix in just enough water (1 tablespoon at a time) to make a dough.
- Roll dough on a floured working surface with a floured rolling pin until very thin and almost transparent. Use a large round cookie cutter to cut out circles of dough. Lightly press circles into the prepared muffin cups.
- Bake in the preheated oven until light brown, 5 to 6 minutes. Remove from the oven and let cool.
- Meanwhile, beat powdered sugar, cream cheese, and whipping cream together until well mixed.
- Fill each cooled pastry crust with cream cheese filling, then drizzle with strawberry syrup and garnish with mint leaves.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 24.2 g, Cholesterol 32.3 mg, Fat 10.9 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 6.8 g, Sodium 30.7 mg, Sugar 19.3 g
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STRAWBERRY COOKIE TART - TUTTI DOLCI
From tutti-dolci.com
Reviews 2Category DessertServings 10Estimated Reading Time 3 mins
- Whisk together flour, graham flour, cornstarch, baking soda, salt, and cinnamon in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Beat in egg, vanilla, and honey until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated.
- Spray a 9-inch round removable-bottom tart pan with nonstick spray and use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into pan. Cover and chill in the refrigerator for 30 minutes.
- Preheat oven to 350°F. Bake for 20 minutes, or until golden and a toothpick inserted in the center comes out with a few crumbs. Cool completely in pan on a wire rack.
- For the frosting, beat cream cheese, butter, lemon zest, and salt on medium speed until soft and creamy. Reduce speed to low; add powdered sugar 1/2 cup at a time and beat well, scraping down bowl as needed.
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