2 pkg. Betty Crocker Sugar Cookie Mix, mixed according to package directions for roll-out cookies.
(2/3 cup butter, 2 TBSP Flour, 2 Eggs)
8oz. Cream Cheese
1 (8 oz. ) tub whipped topping
½ cup powdered sugar
1 tsp. Vanilla
2 lbs. Fresh Strawberries, sliced and fanned (OR 1 tub frozen sweetened sliced strawberries, thawed and thickened with Ultragel)
1. Preheat oven to 350*. Mix Cookie mix according to directions on package for rollout cookies.
2. Roll into 1 TBSP balls and press into 48 mini-muffin pans. (It should look like pie crust.)
3. Bake at 350* for 10-12 minutes or until golden brown. Press down the centers of the “crusts” one more time as they cool. Cool completely.
4. Meanwhile, mix together cream cheese, sugar, and vanilla. Add whipped topping and mix well.
5. Spoon into a Ziploc bag with the corner cut off. Pipe into the center of each tartlet.
6. Slice strawberries almost completely through, leaving a little section at the tip uncut. Fan out strawberries and place one on top of each tartlet.
7. Serve immediately or chill until ready to serve.
Makes 48 Tartlets.
