Individual Fruit Pizza Cups
There are a lot of “lasts” going on in our house. Our oldest is graduating from high school so almost every day has a “last” something. Last home softball game. Last test. Last prom. Last band concert.
Then there is our youngest daughter who is spending her last days in elementary school. With her we are doing the last elementary school concert. Last Sock Hop. Last Jump Rope for Heart. Last Parents Group meeting.
And then there is me. I’m doing a little switcheroo of things in my own life that have a few “lasts” as well. I’m changing jobs, so this past week I worked on my last issue of Coulee Parenting Connection magazine. My last print calendar. My last time proof reading.
Along with these “lasts” is coming another last. Tomorrow morning on WKBT News 8 This Morning will be my last time on the show. Totally my choice and not because I don’t LOVE doing this monthly segment and working with the talented morning show crew, but because of changing jobs, I need to make sure I have time for other things in my life like family time, laundry, meal prep, etc.
This last may be harder than most. I’ve come to know and call the morning show crew my friends over the past 6 years. I’ll miss them. I’ve come to be known as the Cookie Lady thanks to Jennifer. I’ll miss the attention I receive. I’ll miss people telling me they love watching me on the show and how much fun it looks like we are having. I’ll miss that because we always had fun.
But with every sad “last” there is an exciting first. A first day of college. A first day of middle school. A first day with a new job.
This isn’t my last blog post just so you know. A girl can only take so many “lasts” at once and this isn’t one of them.
Individual Fruit Pizza Cups
These dessert cookies are great to make ahead of time and freeze so you can just pull them out of the freezer the day you need them. Place the cooled cookies into an airtight container and store in the freezer. To thaw, take out container and set at room temperature for at least 30 minutes.
Yield: 36 Cookies
Prep Time: 10 min
Cook Time: 10 - 12 min
Total Time: 1 hour 20 min
Ingredients:
Cookie
- 1 – Betty Crocker Sugar Cookie Mix
- 1 stick of butter, softened
- 1 egg
Frosting
- 4 ounces cream cheese, softened
- 4 ounces Cool Whip
Toppings
Your favorite fruit cut into small pieces – strawberries, pineapple, kiwi, blueberries, blackberries, raspberries, etc.
Directions:
- Preheat oven to 350 degrees.
- Spray mini muffin pan well with non-stick spray.
- Prepare sugar cookie mix according to package directions or make your favorite sugar cookie recipe.
- Roll into small balls and place each one into a mini muffin pan cavity.
- Bake for 10 – 12 minutes.
- Let cookies completely cool in the mini muffin pan, about 45 minutes to 1 hour. If they are not completely cooled, they may stick to the bottom of the pan.
- To remove, gently use a knife to loosen up the sides of the cookie.
- While cookies are cooling, make frosting and cut up fruit into small pieces.
- To make frosting - With the whisk attachment on your mixer, mix the cream cheese until smooth. Add the cool whip until well blended.
- To make it easier to top the cookies with the icing, put the cream cheese mixture into a pastry bag and pipe onto each cookie.
- Top each cookie with your favorite fruit shortly before serving.
Store in a refrigerator until ready to serve.
