A few years ago number cream tarts was taking over Pinterest and Instagram. While I never got a chance to try one of those decadent treats, it inspired me to make a miniature version. Dessert for one, no sharing! Do you see my priorities? #glutton
With Easter coming up, I got myself an adorable Peep-looking bunny cookie cutter made by Ann Clark Cookie Cutters. After a little bit of online research, I decided to go with the cream cheese filling in this recipe and use my favorite #momhack and use Betty Crocker’s Sugar Cookie mix.
Want to make this for Easter or for any upcoming celebration? Check out the summary of items needed as well as some helpful tips below. Also, tag me on Instagram (@studio_xtine), I’d love to see your sweet creations!
Items Needed:
- Cookie cutter (link to the one I used)
- Betty Crocker’s Sugar Cookie Mix (link)
- Cream cheese filling (cream cheese, sugar, vanilla extract, heavy cream)
- Piping bag (or cut off corner of a ziploc bag)
- Piping tip #5
- Decorations: circus animals, cut-up pirouettes, sprinkles, fresh fruit like sliced strawberries and blueberries, cereal marshmallows
Tips:
- After making the sugar cookie mix, I highly recommend chilling the dough for an hour. It will help lessen the spreading or puffiness when baking.
- Put the less attractive cookies on the bottom layer. I had a few cookies that had cracked lines but you couldn’t tell when I covered it up with filling and stacked another cookie over it.
- Squeeze and twist the pastry bag as you pipe. This reduces air pockets from forming. Trust me, you don’t want a burst of air break up your piping.
- Make little pipe dots evenly high, especially on the bottom layer so that the top cookie is level.
- Dry your freshly sliced fruit before placing them on the cream cheese filling.
- Decorate with the bigger items first and then add little decorations around them.
