SUGAR COOKIE TART SHELL RECIPE RECIPES

Steps:

• Grease a mini-muffin tin, set aside. Preheat oven to 350F.
• In a large bowl cream together the butter and sugar.
• Add the egg yolk and vanilla and mix until smooth and fluffy.
• Add the flour, baking soda & powder to a small bowl, stir together and then add to the butter mixture.
• Mix until well combined (dough may seem crumbly.)
• Use a small cookie scoop to portion 1 1/2 inch balls of dough, and use your hands to roll them into a smooth ball. (I found the dough seemed dry until I rolled each scoop by hand.)
• Portion a dough ball into each of the wells of your pan, and press down slightly.
• Bake for 8-10 minutes or until the edges are golden. Allow to cool before removing from the pan.
• Cream together the cream cheese and powdered sugar until thick and smooth. Add the vanilla extract.
• Pipe or spread the filling into the cooled cookie shells. Top with fresh fruit.
• Store in the fridge until ready to serve.

Steps:

• 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. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) With fork, prick dough several times.
• 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.
• Fill tartlet shells with fillings as directed below. Store in refrigerator up to 24 hours.
• Spoon or decoratively pipe about 1 tablespoon lemon pie filling into each of 16 tartlet shells; sprinkle pistachios over top of each.
• 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.
• 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.