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Strawberry Shortbread Cups
Submitted by: coffeeroyal
These mini strawberry tarts, with a drizzle of chocolate, will disappear quickly. Try using some of strawberries at the farmers market for real freshness.
Ingredients
- 2 1/2 c. flour
- 6 T. sugar
- 1 c. butter, no substitutes!
- 2 t. almond extract
- 1 box cheesecake mix
- 36 whole strawberries, washed and stems removed
- milk chocolate chips
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Method
Preheat oven to 325 degrees. Combine flour and sugar. Melt butter, add almond extract and pour into dry ingredients; mix well. Using a small scoop (teaspoonful) drop into miniature muffin cups. Using fingers, bring the dough up the sides of the cups forming a shell. Repeat until all cups are filled. Bake for 20 minutes. Remove from the oven and let stand 10 minutes before removing to wire racks to cool. Make the cheesecake filling as per directions on package. Put a teaspoonful into each cup. Set a strawberry with point up into each cup. Melt milk chocolate chips in resealable pint sized bag in microwave on high for 1 1/2 minutes. Snip off corner of bag and drizzle chocolate over the top of the strawberries. Put in refrigerator to set the chocolate.
Notes: I heard about shortbread cups being used with truffles in them. I wanted something a little different and experimented with the cheesecake and strawberries. These are a hit! I have been swamped with orders once someone tastes these.
Number of Servings: 36
Submitted by: coffeeroyal ( See all of coffeeroyal Recipes )
