Strawberry Basil Summer Cookie Recipe
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.
Servings: 24 cookies
Calories: 93kcal
Ingredients
Basil Cookie Cups
- 1¼ cups all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 tablespoons finely chopped fresh basil
- 1 large egg
- 1 teaspoon vanilla extract
Strawberry Cream Filling
- ¾ cup Hood Cottage Cheese with Strawberry
- 1 tablespoon sugar
- ½ teaspoon lemon zest (optional)
- Strawberry pieces for garnish
- Basil for garnish
Instructions
- 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.
Notes
• 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.
Nutrition
Calories: 93kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 87mg | Potassium: 16mg | Fiber: 1g | Sugar: 7g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
