Sugar Cookie Cups with Strawberry Clotted Cream

24 cups

1 (16.5 oz) package refrigerated sugar cookie dough
1 (8oz) package cream cheese, soft
1/2 cup sour cream
2 T strawberry extract
1/2 tsp vanilla extract
1/4 cup heavy cream
3/4 cup confectioners' sugar

garnish: fresh strawberries, pink decorator's sugar, fresh mint

preheat oven to 350

roll cookie dough into 1 inch balls.  Press into bottom and half way sides up of two mini cheesecake pans.

Bake for 12 minutes, remove from oven. 

In pans, mold warm cookies to form cups

in medium bowl, combine cream cheese, sour cream, strawberry extract, and vanilla extract.  Using an electric mixer at medium speed, beat until well combined.

In a separate medium bowl and using an electric mixer at medium speed, beat cream until soft peaks form.  Add sugar and beat until stiff peaks form.  Fold whipped cream mixture into cream cheese mixture.  Cover and chills.

Spoon or pipe strawberry cream mixture into cookie cups.

garnish w/ fresh strawberries, pink sugar and mint