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Cookie Tartlets

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  • 60 min prep time
  • 60 min total time
  • 12 ingredients
  • 48 servings
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Bake these crowd-pleasing mini desserts with three types of fillings in one go! Fill these tartlets with lemon nutty, orange-chocolate or raspberry cream fillings in just an hour!

Ingredients

Tartlet Shells

1
roll (16.5 oz) refrigerated sugar cookies

Lemon-Pistachio Filling

1
cup lemon pie filling (from 15.75-oz can)
2
tablespoons finely chopped pistachio nuts

Chocolate-Orange Filling

1
cup powdered sugar
2
tablespoons unsweetened baking cocoa
1
tablespoon butter or margarine, softened
2
teaspoons grated orange peel
1
to 2 tablespoons orange juice

Raspberry Cream Filling

2
tablespoons cream cheese, softened
1/3
cup powdered sugar
1
tablespoon seedless raspberry jam
Fresh mint leaves or sliced almonds, if desired

Steps

  • 1 Heat oven to 350°F. Lightly grease 24 mini muffin cups or small tart pans with shortening; sprinkle lightly with sugar. Cut half of dough into twelve 1/4-inch slices. (Keep remaining half of dough refrigerated.) Cut each slice in half. Roll each half into a ball; gently press in bottom and up side of muffin cup, using floured fingers if dough is sticky. With fork, prick dough several times.
  • 2 Bake 7 to 9 minutes or until light golden brown. Cool 10 minutes; remove from pans. Repeat with remaining dough to make 48 tartlet shells.
  • 3 Fill tartlet shells with fillings as directed below. Store in refrigerator up to 24 hours.
  • 4 Spoon or decoratively pipe about 1 tablespoon lemon pie filling into each of 16 tartlet shells; sprinkle pistachios over top of each.
  • 5 In medium bowl, beat 1 cup powdered sugar, the cocoa, butter, orange peel and 1 tablespoon of the orange juice with electric mixer on low speed 1 minute or until smooth. Add remaining orange juice 1 teaspoon at a time, beating until filling is smooth and fluffy. Spoon or decoratively pipe about 2 teaspoons filling into each of 16 tartlet shells. Garnish with additional orange peel.
  • 6 In small bowl, beat all raspberry cream filling ingredients with electric mixer on low speed 1 to 2 minutes or until light and fluffy. Spoon or decoratively pipe about 1 teaspoon filling into each of 16 tartlet shells. Garnish with mint leaves.
  • 1 Heat oven to 350°F. Lightly grease 24 mini muffin cups or small tart pans with shortening; sprinkle lightly with sugar. Cut half of dough into twelve 1/4-inch slices. (Keep remaining half of dough refrigerated.) Cut each slice in half. Roll each half into a ball; gently press in bottom and up side of muffin cup, using floured fingers if dough is sticky. With fork, prick dough several times.
  • 2 Bake 7 to 9 minutes or until light golden brown. Cool 10 minutes; remove from pans. Repeat with remaining dough to make 48 tartlet shells.
  • 3 Fill tartlet shells with fillings as directed below. Store in refrigerator up to 24 hours.
  • 4 Spoon or decoratively pipe about 1 tablespoon lemon pie filling into each of 16 tartlet shells; sprinkle pistachios over top of each.
  • 5 In medium bowl, beat 1 cup powdered sugar, the cocoa, butter, orange peel and 1 tablespoon of the orange juice with electric mixer on low speed 1 minute or until smooth. Add remaining orange juice 1 teaspoon at a time, beating until filling is smooth and fluffy. Spoon or decoratively pipe about 2 teaspoons filling into each of 16 tartlet shells. Garnish with additional orange peel.
  • 6 In small bowl, beat all raspberry cream filling ingredients with electric mixer on low speed 1 to 2 minutes or until light and fluffy. Spoon or decoratively pipe about 1 teaspoon filling into each of 16 tartlet shells. Garnish with mint leaves.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tartlet
Calories
70
Calories from Fat
25
% Daily Value
Total Fat
2 1/2g
4%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
45mg
2%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
8g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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