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Ingredients
- 1 pkt Refrigerated sugar cookie dough
- 2 Tbsp. Orange zest
- 1 x Flour, for dusting
- 2 c. Powdered sugar
- 2 Tbsp. Butter, softened
- 4 Tbsp. Orange juice
- 1/2 c. Unsweetened cocoa
Directions
- 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 min or possibly till golden. Cold and remove from pans. Cold 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 c. can be stored in an airtight container for up to 2 weeks. Store filled tartlets in the refrigerator.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 382g | |
| Calories 1331 | |
| Calories from Fat 242 | 18% |
| Total Fat 27.44g | 34% |
| Saturated Fat 14.65g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 167mg | 7% |
| Potassium 155mg | 4% |
| Total Carbs 271.43g | 72% |
| Dietary Fiber 9.4g | 31% |
| Sugars 240.71g | 160% |
| Protein 8.86g | 14% |
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