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Cookie Tartlets

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!

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  • prep time 60 min
  • total time 60 min
  • ingredients 12
  • servings 48
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tartlet
Calories
70
(
Calories from Fat
25),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
45mg
45%;
Total Carbohydrate
11g
11%
(Dietary Fiber
0g
0%
  Sugars
8g
8%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.