I am pretty much always going to pick something in the chocolate family when it comes to dessert. On a whim a few years ago I branched out and tried this recipe. It was a HUGE hit at our Honoring Caregivers Fundraiser so I deemed it worthy of saving in our Right Relief/Mealy family recipe binder (and YES I really will put together a cookbook one of these years!).
Most recently, I made them for the Family Caregivers Expo in Franklin where I had a booth to share more about Right Relief with family caregivers. They were for the vendor reception but I had a bunch left and shared some with Caregivers who were lingering at tear down time and one said to me, "This is your calling" in a deadpan and very serious voice. He loved them hehe. In all seriousness, this is a perfect summer recipe and you will be the hit of the backyard cook out if you bring these for dessert!
3/4 c. butter
1 c. sugar
2 tsp. vanilla
2 c. flour
1 tsp. baking soda
2 tsp. cornstarch
12 oz cream cheese, room temp
1 3/4 c. powdered sugar
1 1/2 tsp. vanilla
assorted chopped fresh fruit
1. Spray cupcake pans (no need to use liners) and preheat oven to 350.
2. Cream butter and sugar for 5-7 minutes until light and fluffy.
3. Add the egg and vanilla and beat until well combined.
4. Add dry ingredients and mix until smooth. Dough will be thick.
5. Make balls of about 2 tablespoons of dough. Press cookie dough in bottom and about half way up the sides of each cupcake cup, forming a cup shape.
6. Bake for 10-12 minutes. Remove from oven and cool for 5 minutes before removing to cooling racks. If centers aren't cupped enough to add filling, use the end of a wooden spoon to press the center down a bit.
7. Once cooled, make cheesecake filling by blending cream cheese, vanilla and powdered sugar until smooth.
8. Pipe or scoop filling into cookie cups
9. Top with assorted fresh fruit (I like blueberries, small cut up strawberries, raspberries...or a combo!)