Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Sugar Cookie Bruschetta
Getting reviews...
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 25 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 504
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 3 g
- Sugar
- 63 g
- Protein
- 5 g
- Cholesterol
- 25 mg
- Sodium
- 241 mg
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 25 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 504
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 3 g
- Sugar
- 63 g
- Protein
- 5 g
- Cholesterol
- 25 mg
- Sodium
- 241 mg
Ingredients
Directions
- Bake the cookies according to the package instructions and set aside to cool.
- Add the blueberries, strawberries, sugar and lemon juice to a bowl and toss to combine. Set aside.
- Mix together the cream cheese and honey in a separate bowl until smooth and well combined. Transfer to a small serving bowl.
- For a "build your own cookie board," arrange the cookies on a board or platter. Add the bowl of berries, the bowl of cream cheese mixture, the coconut and mint to the board, along with the chocolate syrup. Let the fun begin.
- Take a cookie, spread a thin layer of cream cheese on top, add a couple tablespoons of berries and garnish with the mint. Sprinkle over a few coconut flakes and drizzle with chocolate syrup.
