Strawberry Cookie Cups

Directions

1. 1
   Preheat oven to 375°. In a large bowl, beat butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, gelatin, baking soda and cream of tartar; gradually beat into creamed mixture.
2. 2
   Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
3. 3
   On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-3/4-in. flower-shaped cookie cutter. Press cutouts onto bottom and up the sides of ungreased mini-muffin cups.
4. 4
   Bake 6-8 minutes or until edges are brown. With the end of a wooden spoon handle, reshape the puffed cookie cups. Cool 5 minutes. Remove from pans to wire racks to cool completely.
5. 5
   In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar. Pipe into cookie cups. Store in an airtight container in the refrigerator.
6. 6
   Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare filling and cookies. Bake and decorate as directed.