Chocolate orange cookie tartlets

1 Servings

Ingredients

Quantity Ingredient
1 pack Refrigerated sugar cookie dough
2 tablespoons Orange zest
1 Flour; for dusting
2 cups Powdered sugar
2 tablespoons Butter; softened
4 tablespoons Orange juice
½ cup Unsweetened cocoa

Directions

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@... posted to recipelu 1-11-97 Posted to recipelu-digest Volume 01 Number 498 by P&S Gruenwald <sitm@...> on Jan 11, 1998

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