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Lemon-Ginger Icebox Cookie "Cupcakes"




Source of Recipe


Betty Crocker


Recipe Link: http://www.bettycrocker.com/recipes/lemon-ginger-icebox-cookie-cupcakes/95bd73bc-5105-4b32-a755-bf08d19bb3ef

List of Ingredients




1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter, softened
1 egg
1 tablespoon grated lemon peel
1/3 cup finely chopped crystallized ginger

Filling:
2 cups whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla

Recipe



In medium bowl, stir cookie mix, butter, egg and lemon peel until soft dough forms. Stir in crystallized ginger. Divide dough in half. On waxed paper, shape each half into 8-inch-long roll. Wrap in waxed paper. Freeze about 1 hour or refrigerate about 3 hours until firm enough to slice.

Heat oven to 350°F. Using a sharp thin-bladed knife, cut each roll into 32 (1/8-inch-thick) slices. Rotate roll while cutting to prevent flattening. On ungreased cookie sheets, place slices 1 inch apart. Bake 9 to 11 minutes, or until edges are light brown. Cool 1 minute; remove to cooling rack. Cool completely, about 30 minutes.

In chilled deep small bowl, beat filling ingredients with electric mixer on high speed until stiff peaks form. On tray, place 16 cookies right sides up. Spread 1 tablespoon whipped cream on top of each cookie, then top with another cookie. Repeat with remaining cookies and cream, making 4 layers of cookies and ending with a layer of cream. Place each cookie cupcake in a decorative cupcake liners. Cover with plastic wrap, and refrigerate at least 8 hours. Garnish with raspberries, strawberries and blueberries, if desired.