Monday was National Sugar Cookie Day and Merritt Bates-Thomas, from the Green River District Health Department, shared her version of a "healthier" sugar cookie. In this week's edition of What's Cookin'?, she's serving up a tasty Summer Berry Sugar Cookie Tart.  Here's how to make it.


1 pkg Nestle Toll House Sugar Cookie Dough - 24 count
1 6.5 ounce can Reddi Whip
Blueberries, Blackberries and Raspberries
Mint for garnish, if desired
Cut individual pre-scored sugar cookie dough in half and press out in mini muffin tin, like you would crust.  You can also press one individual piece of cookie dough into a full size muffin tin, to make full size tarts.  Bake at 350 degrees Fahrenheit for 5 to 7 minutes.  Let cool and place approximately 1 - 2 teaspoons of Reddi Whip inside cooled tart.  Place 2 to 3 berries on top of whipped topping and serve. Garnsih with fresh mint, if desired.  Adjust amount of Reddi Whip and berries used if full size tarts are prepared.  Enjoy!

Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.

 What's Cookin'? is sponsored each week by Murphy Appliance Company in Owensboro!






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