RASPBERRY CREAM CHEESE COOKIE CUPS Prep time: 35 minutes |Cook time: 20 minutes |Total time: 55 minutes |Servings: 24•1 roll (about 16.5 ounces) refrigerated sugar cookie dough
•1 cup(s) of raspberry preserves, divided
•1 (8oz) package PHILADELPHIA Original Cream Cheese, softened
•3 tbsp. of unsalted butter, softened
•1 cup(s) of powdered sugar
Steps
1.Preheat oven to 350 degrees F. Spray a 24 mini muffin cup pan with nonstick cooking spray or grease with shortening. Cut cookie dough into 24 equal pieces. Press a piece of cookie dough into bottom of each cup in muffin pan. Bake cookies for 15 to 20 minutes or until light golden brown.
2.Press end of wooden spoon gently into center of each warm cookie several times to make large indentation. Using 2/3 cup of raspberry preserves, spoon preserves into indentation of each cookie. Cool cookies about 10 to 15 minutes then run knife (or small metal skewer) around edges of each cookie cup to loose and carefully remove cookies from pan.
3.Meanwhile, with electric mixer beat together cream cheese, butter, sugar, and remaining 1/3 cup of raspberry preserves in medium bowl. Spoon frosting into pastry bag with large tip or a resealable bag with corner cut. When cookies are cool, pipe frosting on top of each cookie to cover preserves.