Bake: 10 min
Yields: 6 servings
For Cookie Scoops:
1 Foodstirs Organic Sweet Tooth Sugar Cookie Mix
12 Tbs unsalted butter, cubed
1 tsp cinnamon
For Strawberry Salsa:
2 cups strawberries, small diced
1 mango, peeled and small diced
2 kiwis, peeled and small diced
2 Tbs cane sugar
The zest and juice of one lemon
DirectionsPreheat oven to 350 degrees and spray a mini muffin pan with nonstick cooking spray.
In a large bowl, using a hand blender, mix together the butter and egg then blend in the dry cookie mix and cinnamon and beat until a dough forms.
Use your thumb to press a teaspoon size amount of dough into each muffin well, pressing the dough evenly on the bottom and slightly up the sides. Freeze 5 minutes, then bake 7-10 minutes until golden.
Use the bottom of the teaspoon to gently press the center of the cookie, making a scoop shape. Remove from pan and cool completely on a wire rack.
In a large bowl mix the diced strawberries, kiwis and mango. Stir in the cane sugar, lemon zest and lemon juice. Serve with fruit salsa.