What an interesting and wonderful weekend! I did alot of baking yesterday, for some reason. I made some cinnamon rolls and ended up with tons of cream cheese icing leftover. I didn't want to throw it away, so I started browsing through blogs. I found these treats.....
I didn't have everything she had and I wasn't about to run to the store to get it, either. But I did have strawberries, cream cheese icing, and the ingredients for homemade sugar cookies off the bag of sugar in my pantry. I pretty much think you can use any sugar cookie recipe, so just use your favorite.
So, in her recipe she mentions a mini tart maker from Pampered Chef. I do have alot of gadgets, but I didn't have that, so I improvised! This would be a kids' cup and the top off one of Avery's bottles. And you know what? It worked perfectly! So, I rolled the dough pretty thin (not TOO thin or else it won't make it into the cupcake pan without cracking). I used the cup to make circles in the dough and ever so gently used the top of the bottle to press them in the pan.
This particular recipe made about 20 mini tarts.
As you can see, the cookie dough did rise a little bit, but it was still enough of a hole to fill it up with the icing.
In keeping with my improvisation day, the plastic bag you see here is a crock pot liner with a hole cut off the bottom corner. I ran out of sandwich baggies and I don't have the fancy icing bag and tips. Hey, whatever works, right? Pretty much all you need to do is put your desired amount in the cookies and top with a slice of strawberry. The icing does get very warm in your hands, so you might need to put them directly in the fridge to firm the icing before it melts too much. Here is the recipe for the icing: 
2 lb. bag of powdered sugar
1 8 oz box of cream cheese (I used fat free cream cheese, every little bit helps!)
1/2 cup of butter ( 1 stick )
1 tbsp vanilla
Mix the ingredients with a mixer until thoroughly mixed. If needed, add milk (just a little) for a smoother consistancy.
And then, enjoy!
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