Spring time is officially here, and I can’t help but get excited. After one of the snowiest and most freezing winters I have ever endured in Chicago, I need a little brightness that only spring can provide. It’s actually my favorite season. It is the season of my birthday (I’m a June baby), the season of warmth and the season of berries!
While I wait for fresh in-season berries to officially make their way to the aisles of my grocery store, I love dreaming of berry recipes that give me the hint of strawberry flavor I desperately crave. My favorite combination to play with is strawberry and lemon. They work together perfectly as you can see with this recipe.
I started by creating cute mini cookie cups out of lemon-infused Pillsbury sugar cookie dough. After baking the dough in a mini muffin cup, gently press a spoon in the center of each baked cookie to make the shape of the cup.