| 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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