Mother’s Day is almost here, and I’ve been thinking a lot about what this holiday means to me.

For the first 30 years of my life, it was always about my own Mama, a day to let her know how much all her daughters love and appreciate what a loving, kind, and generous role model she has been to all of us.

Now that I have children of my own, it is a day I’m so proud of being a part of. I love being a Mom. I’ve said before that it’s my dream job and I really mean it.

Yes- it’s hard most days lately, and sometimes I cry because of this, but I still love it. Being a Mama feels so fulfilling to me, and this year I feel really lucky for my little family.

Another reason I love this holiday, is because it seems to embody everything spring-like and beautiful.

While Father’s Day in June reminds me of cookouts and sports, when I think of Mother’s Day it’s all flowers, brunch, and bright, beautiful things. I’m not sure what inspired these dainty little fruit tarts, but I think they are the perfect addition to a spring-y Mother’s Day spread.

I’ve shared my favorite fruit tart recipe before, and this a spin-off of that, using a sugar cookie as a crust instead of the typical pastry shell. Then we have a cream cheese filling, and of course lots of gorgeous fruit.

I love the tarts that include mandarin oranges and kiwi so I added those to the mix, but all berries or anything else that sounds good would work. This recipe opened up my eyes to the adorable-ness that are little tarts made with cookie crusts using a muffin tin. These crusts were so easy and I keep thinking of other yummy combos using all my favorite cookie recipes.

Have a wonderful weekend! I’m so happy to be spending it with my own sweet Mama and my babies. :)

Mini Sugar Cookie Fruit Tarts

Yield: 20-24 mini tarts

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Ingredients

For the Crust:

• 1 1/3 cup plus 1 tablespoon all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup butter, softened (4 oz or 1 stick)
• 3/4 cups white sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract

For the Filling:

• 1- 8oz block of cream cheese, softened
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• Fresh fruit for topping

Instructions

For the Crust:

1. Grease a mini-muffin tin, set aside. Preheat oven to 350F.
2. In a large bowl cream together the butter and sugar.
3. Add the egg yolk and vanilla and mix until smooth and fluffy.
4. Add the flour, baking soda & powder to a small bowl, stir together and then add to the butter mixture.
5. Mix until well combined (dough may seem crumbly.)
6. Use a small cookie scoop to portion 1 1/2 inch balls of dough, and use your hands to roll them into a smooth ball. (I found the dough seemed dry until I rolled each scoop by hand.)
7. Portion a dough ball into each of the wells of your pan, and press down slightly.
8. Bake for 8-10 minutes or until the edges are golden. Allow to cool before removing from the pan.

For the Filling

1. Cream together the cream cheese and powdered sugar until thick and smooth. Add the vanilla extract.
2. Pipe or spread the filling into the cooled cookie shells. Top with fresh fruit.
3. Store in the fridge until ready to serve.

Notes

Cookie recipe adapted from All Recipes

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