A basil infused sugar cookie is baked in mini muffin tins to create little cups. Fill with Hood Cottage Cheese with Strawberry and top with a garnish of fresh strawberry and basil for a fresh and fun dessert.
In a bowl whisk together flour, baking soda and salt and set aside.
In the bowl of a mixer, beat together the butter and sugar until lightened, about 2 minutes. Reduce speed and add eggs and vanilla, beat until well combined.
Mix in flour mixture and basil just until dough forms and everything is mixed together. Cover bowl with plastic wrap and chill dough until cold, about 1 hour.
Heat oven to 350°F. Spray 2 mini muffin tins with cooking spray and set aside.
Use a small cookie scoop or spoon to portion cold dough into mini muffin tins (fill each cup with 1 heaping tablespoon of dough) and press down slightly to flatten dough into cups.
Bake until lightly golden and just cooked through, 8 to 10 minutes. Remove from oven and immediately use a melon-baller or a round measuring spoon to indent the centers to create a well in each cookie. Cool in pans for 5 minutes then use a small spatula or knife to remove cookies. Place on a wire rack to cool completely.
Make the Filling: Stir together the Hood Cottage Cheese with Strawberry, sugar and lemon zest.
Spoon filling into each cookie cup and top with strawberry pieces and basil. Filled cookies can be kept, refrigerated, for up to 3 hours.
• Make these cookie cups ahead! Cooled, unfilled cookie cups can be stored in an airtight container for up to 5 days. • You can use regular cottage cheese or ricotta and stir in 2 tablespoons strawberry jam, in place of the Hood Cottage Cheese with Strawberry.• Nutrition facts are for one filled cookie cup.