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MINI DESSERT CUPS 
1 pkg. refrigerated sugar cookie dough
2 (8 oz.) cream cheese, softened and mixed with,
2/3 c. powdered sugar
Assorted fruits: strawberries, kiwi, grapes, etc.

Form cookie dough into 48 walnut-sized balls. Place each into greased mini muffin tins. Dredge tart shaper in powdered sugar and press to spread dough. Bake at 375 degrees for 10 to 12 minutes. Remove from oven and re-press. Cool. Place small amount of cream cheese-sugar mixture into each cup and garnish with fresh fruit.
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