Sugar Cookie Tarts Recipes
SUGAR COOKIE TARTS
A tart for all reasons: Have fun by letting everyone-kids too-create their own cookie tart decorations. You'll have smile tarts, goofy tarts and pretty tarts...and happy bakers!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Number Of Ingredients 3
Steps:
- Spread about 2 tablespoons cream cheese over each cookie.
- Arrange toppings on cream cheese. Cover and refrigerate any remaining tarts.
Nutrition Facts : Calories 225, Carbohydrate 18 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 180 mg
FRUIT TARTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 18 servings
Number Of Ingredients 10
Steps:
- Put the cookie dough slices on parchment-lined baking sheets and slightly flatten each one. Bake according to the package instructions, then set aside to cool.
- In a bowl, mix the cream cheese, sugar and vanilla until smooth. Spread some onto each cooled cookie. Arrange a kiwi slice, strawberry piece, raspberry and 2 blueberries on top of each. Warm the apple jelly in a small pan over low heat until just loosened, 2 to 3 minutes. Brush the fruit with the apple jelly to glaze it, then garnish each with a mint leaf.
SUGAR COOKIES IX
Drop cookie style sugar cookies, perfect for impatient bakers!
Provided by Allrecipes Member
Categories Sugar Cookies
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a cookie sheet.
- Cream together the butter or margarine, white sugar, brown sugar, and eggs. Add vanilla and stir.
- Add the flour, salt, baking soda, and baking powder and mix well.
- Drop by spoonfuls onto a lightly greased cookie sheet.
- Bake at 300 degrees F (150 degrees C) for about 12 minutes or until lightly browned.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 39.3 g, Cholesterol 47.8 mg, Fat 11 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 6.7 g, Sodium 197.5 mg, Sugar 23.2 g
EASY FRUIT COOKIE TARTS
Make everyone smile with a cookie tart to call their own! Decorate each frosted tart with each person's favorite fresh fruit.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Stir Bisquick, 2/3 cup sugar, the butter and eggs in large bowl until soft dough forms. Pat dough into sixteen 3-inch circles on ungreased cookie sheets.
- Bake 8 to 10 minutes or until edges just begin to brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Beat cream cheese, 1/3 cup sugar and the vanilla in small bowl with electric mixer on low speed until smooth. Beat in whipping cream on high speed until stiff peaks form. Spread over tarts to within 1/4 inch of edges. Place fruit on top; brush with jelly. Store covered in refrigerator.
Nutrition Facts : Calories 320, Carbohydrate 36 g, Cholesterol 45 mg, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 540 mg
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- Preheat the oven to 350ºF (177ºC). Spray the cups of two 12-cup mini muffin tins with nonstick spray. Set aside
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- While the oven is preheating, make the lemon filling by whisking together the eggs, egg yolks, whipping cream, lemon juice, and granulated sugar until smooth.
- Remove the cookie dough from the refrigerator. Divide the dough into quarters and divide each quarter into six even balls of dough. Press each ball of dough it into a space in the muffin tin. Using your thumbs, press the dough into the tin so that it is evenly distributed along the sides and bottom. (Don't worry if it is a bit thinner in some places than others.) Pour the lemon filling into the center of each sugar cookie cup, stopping just below the top of the crust.
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