Sugar Cookie Fruit Cups

Points: 2 weight watchers pointsplus
Servings: 48
Serving Size: 1 cup with fruit

3 cup(s) all-purpose flour

1 tsp baking soda

½ tsp ground nutmeg

¼ c salted butter

¼ c fat free cream cheese

1 cup sugar, granulated

1 tsp vanilla extract

1 large egg

1/2 c fat free milk

1 tsp AP flour

½ lb fat free cream cheese

1 tub free cool whip

Variety of fruit sliced (strawberry, blueberry, kiwi, peaches...)

 

Preheat oven to 350ºF. In a medium bowl, combine flour, baking powder, baking soda and nutmeg; set aside. Place butter and cheese in a large bowl; cream using an electric mixer. Add sugar and beat until batter is pale yellow; beat in vanilla extract and egg. Add about 1/3 of flour mixture and 1/3 of milk to cheese mixture; mix batter on low speed until just combined. Repeat 2 more times with remaining flour mixture and milk, until thoroughly combined. Shape dough into a ball and loosely cover with plastic wrap. Using your palms, press down on plastic wrap to flatten dough into a hamburger shape; refrigerate for at least 30 minutes and up to 2 days. Sprinkle a teaspoon of flour on a flat work surface. Pull off about 1/3 of dough and, using a rolling pin, roll out dough to 1/8-inch thickness. Using a 3-inch circular cookie cutter, cut cookies out of dough and place on into mini muffin tins. Roll up dough scraps and add back to dough ball. Pull off another 1/3 of dough and repeat process until all dough is used — recipe will make approximately 45 cookies cups While cookie cups bake. Whip 1 room temperature bar of fat free cream cheese (8oz) until it's nice and smooth, then blend in a large container of cool whip. Cook dough in oven for 5-6 min or until cookie is cooked.

Put cool whip mixture into cookie cups, top with fruit.