I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Friday, April 1, 2011

Basket Cookie

Very easy to make, put looks so fancy and like you put a lot of work into it.  The shells do take a while to cook, just because you can only put two or three on a cookie sheet at a time.

(Makes 18)

*1/2 cup butter softened
*1 cup white sugar
*3/4 cup flour
*2 teaspoons pure vanilla extract
*4 egg whites, beaten
*1 (8 ounce) package cream cheese, softened
*2 cups powdered sugar
*2 teaspoons pure vanilla extract
*2 tablespoon raspberry jam
*1 (8 ounce) container cool whip, thawed
*24 raspberries

~Preheat oven to 350 degrees.
~Line a cookie sheet with parchment paper.
~Grease the outsides of 12 drinking glasses or small bowls (about 2 1/2 inches in diameter).
~In a medium bowl cream butter & white sugar together.
~Mix in the flour, 2 teaspoons vanilla, and the eggs whites, mix until smooth.
~Drop about 1heaping tablespoon of dough onto the cookie sheet.
~Use a spoon to spread the dough into very thin circle about 5" in diameter.
~Bake for 7-9 minutes, or until the cookie are very lightly browned at the edges, but set in the middle (do not over bake).
~Remove from oven.
~Immediately slip a spatula underneath the cookie, to remove from cookie sheet (or pick up parchment paper and gently peel off)
~Carefully drape them over the greased glasses to harden into a small wavy basket.
~Allow to cool.
~In a large bowl, beat the cream cheese & powdered sugar together until smooth.
~Mix in 2 teaspoons vanilla, 2 tablespoon raspberry jam.
~Fold in cool whip, until thoroughly mixed.
~Spoon about 1/8-1/4 cup of the cream cheese mixture into each cookie bowl.
~Top each filled bowl with a raspberry.

`substitute raspberries & jam with strawberries

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