Gluten-free lemon shortbread and/or macaroon cookies, 2″ diameter
8 oz. cream cheese, softened
- 1/2 cup Splenda or powdered sugar
- 1 tsp. lemon extract
- Art of Chipotle Mango Gingersnap Salsa
- Sliced pears, mango or peaches, and blueberries or fruit of your choice
Mix softened cream cheese, Splenda and extract; spread over cookies, refrigerate until firm. Spread 2 tsp, (or to taste), Mango Gingersnap Salsa over cream cheese mixture on each cookie. Garnish with sliced fruit and serve.