Elissa had a Pampered Chef party on Saturday afternoon. I’m familar with their products & yummy food because my mom has some items and had hosted a party back when I was living at home. It made me feel all grown up to go to one ya know?!

Anyways, Elissa’s house is amazing and perfect party location. She was a great hostess & had made yummy treats including the famous Buffalo Chicken Dip (aka Crack Dip). The PC lady, Maria, also made with us Mango salsa, Vegetable Cheese Pizza, & an awesome Artichoke Dip. I’ll add those receipes to this post once she emails them to us.

Elissa posted the recipe to these oh so cute & delicious cookies on her blog (she’s one of those great cooks that doesn’t measure), but I also wanted to share here. I just wish I’d taken a photo of them.

Ingredients

Sugar Cookie Dough
Lemon Curd
Raspberry Jam
Various fruit (she used diced strawberries & blueberries)

Directions

Make & bake the sugar cookies as usual. Top with a thin layer of lemon curd. Spread a thin layer of raspberry jam on top. Top off the cookies with fruit. Serve immediately. Her notes: these can’t be made ahead of time because the cookies get soggy.
I bought this mini muffin pan & the measure-all cup. I can’t wait to make mini cupcakes & muffins. We also made the artichoke dip in this same pan. My mom has the measure all cup~ its great for measuring mayo, sour cream, etc.