Name: Chocolate Orange Cookie Tartlets
Ingredients: 1 pk Refrigerated sugar cookie dough; 2 tb Orange zest; 1 Flour; for dusting; 2 c Powdered sugar; 2 tb Butter; softened; 4 tb Orange juice; 1/2 c Unsweetened cocoa

The very concept of “the weekend” is unbiblical. It turns Sunday into a second Saturday. Home Depot may gain, but we lose. It turns Sunday into the day we catch up on the stuff we were too lazy or disorganized to do on Saturday. It also turns Sunday into a day to ramp up for work or school on Monday. It hollows out not only Sunday but our whole week, because it marginalizes God and church and sermons and all the other vital things that happen in our lives only when we make the vital things also the central things. If we accept the world’s concept of “the weekend,” we inevitably end up “fitting God in” rather than centering the practical reality of our every week around Him. We trivialize Him, even as we allow secondary things to hijack the sacred place of centrality, we live soul-exhausted lives, and then we wonder why God isn’t more real to us, why church isn’t “working” for us, why we’re grumpy, and so forth.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
		Chocolate, Cookies, To post	1	Servings

INGREDIENTS

1	pk	Refrigerated sugar cookie dough
2	tb	Orange zest
1		Flour; for dusting
2	c	Powdered sugar
2	tb	Butter; softened
4	tb	Orange juice
1/2	c	Unsweetened cocoa

INSTRUCTIONS

FILLING
Heat oven to 350F. Seperate dough into three even sections. Each section
will make 24 cookies. Divide each section into thirds. Then divide each
third in half.
Divide each half into fourths. Roll into balls. Place one ball in each
opening of a Mini Muffin Pan. Use a tart shaper to make tarts (dip shaper
into a little flour, then press it into the ball with a slight twisting
motion and pull our.) Using a fork, prick dough several times. Bake 6
minutes or until golden brown. Cool and remove from pans. Cool completely
on a cooling rack.
Place filling ingredients in a medium bowl.  Mix well.  Fill each tartlet
with filling.  I use a star tip of my decorating set.  Garnish with orange
zest.
Unfilled baked tart cups can be stored in an airtight container for up to 2
weeks. Store filled tartlets in the refrigerator.
This recipe came from my friend Holly.
Contributor:  Sarah Gruenwald sitm@ekx.infi.net posted to recipelu 1-11-97
Posted to recipelu-digest Volume 01 Number 498 by P&S Gruenwald
<sitm@ne.infi.net> on Jan 11, 1998

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