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!

  • 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
  • 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
    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.
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