Cookie Tulips with Strawberry Cream

Preheat oven to 350F.

Cream together butter and sugar till smooth. Then add in flour, vanilla, and egg whites till everything is completely combined.

Place a piece of parchment paper or a silicon baking liner down on a cookie sheet. Take 3 Tablespoons of cookie batter and place onto the cookie sheet. Take a spoon and smooth out the batter into a 7-inch round. Batter will look thin but that is how it’s supposed to be.

Bake cookies for 7-9 minutes watching closely as they bake. When done , the edges will be lightly brown. When out of the oven, immediately take a spatula and drape the cookie over a clean, lightly greased 2-inch cup. Let them sit there and cool for 5 minutes.

Cookies will stay fresh in an airtight container for up to 2-3 days.

For the strawberry cream:

Soften cream cheese in microwave for 30 seconds. Beat in the powdered sugar and vanilla. Crush strawberries and beat into the cream mixture. Finally, fold in Cool Whip till well combined. Spoon desired amount of strawberry cream into the Cookie Tulip. Store the remaining cream in te refrigerator. Enjoy!