| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Desserts, Holidays | 48 | Servings | |
INGREDIENTS
| 1 | pk | (20 Oz) Refrigerated Peanut Butter Cookie Dough |
| Mint (green) Ice Cream (See Serving Ideas) |
INSTRUCTIONS
Cut cookie dough into 3/4-inch slices. Cut each slice into quarters and roll dough into balls. Place balls into ungreased miniature (1 3/4-inch) muffin pans. Bake at 350 degrees for 10 minutes. Remove cookies from oven & immediately press the center of each cookie down with a tart tamper or the end of a wooden spoon handle, to form a tart shell. Return to the oven. Bake at 350 degrees for an additional 8 to 10 minutes. DO NOT OVERBAKE. Carefully loosen outer edge of tart shells with small knife. Let cool. Remove shells from pans to cake rack, until completely cool. Place tart shells in airtight plastic container up to 6 months in freezer. Just before serving, full shells with mint green ice cream. Serving Ideas : For other occasions, use any flavor of ice cream you NOTES : This is great to have on hand when you are in a hurry or have unexpected guests. Keep tarts frozen; only thaw those that you plan to use at the moment. Published (corrected copy) in March '97 Tastes of Oklahoma column which is written by Flo Burtnett. Vol. LXXVIII, No 3, Farm News & Views, Oklahoma Farmers Union. Recipe by: Flo Burtnett, Shattuck, OK Posted to MC-Recipe Digest V1 #598 by Carole Jarvis <jarvis@qns.com> on May 03, 1997
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