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| SUGAR COOKIE TARTS | |
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1 roll Pillsbury refrigerated sugar cookies 24 paper muffin cups 8 oz. cream cheese, softened 1/3 c. sugar 1/2 tsp. vanilla TOPPING: 11 oz. can drained mandarin oranges, gently mixed with 1/4 c. orange marmalade or 1 can cherry pie filling mixed with 1/2 tsp. almond flavoring or 1 can blueberry pie filling mixed with 2 tbsp. lemon juice Slice cookie roll into 24 slices and place each one into a paper cup and then into a muffin tin. Bake at 350 degrees for 15 to 20 minutes. Remove from oven and let cool completely. Beat cream cheese, sugar and vanilla. Put a "glob" on each cooled cookie and sort of spread a little. Then place a dollop of the filling in the center. Refrigerate until ready to serve. Freezes very well. | |
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recipe reviews #129735
Lisa (Colorado) says:
This turned out to be a nice little fruit tart. I was unsure about using the pie filling. I did the blue berry and cherry and they were both tasty. It made the recipe easy. The cookie turned out pretty when the cupcake liner was removed and its a nice little cup to hold the filling
#129738
Edrea72 (Arkansas) says:
this is good..try it;-)
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