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Prep Time: 2 Minutes Cook Time: 9 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This is a quick recipe from Better Homes and Gardens Christmas Cookies Special Publication 2000 . I've made it a million times and my family thinks it takes alot of work to make them. SHHHHH!! I usually double the filling recipe and I pipe it into the tarts with my pastry bag (star tip) to make them look even more elegant. I also make them in advance and freeze them. Ingredients:
nonstick cooking spray |
9 ounces packages refrigerated peanut butter cookie dough |
1/2 cup semisweet chocolate piece |
1/4 cup sweetened condensed milk |
Directions:
1. Spray 24 1 3/4 inch muffin cups with cooking spray; set aside.
2. For tart shells, cut cookie dough into six equal pieces.
3. Cut each piece into four equal slices.
4. Place each slice of dough in a prepared cup.
5. Bake in a 350 degree oven for 9 minutes or till edges are lightly browned and dough is slightly firm by not set.
6. Remove tart shells from oven.
7. Gently press a shallow indentation in each tart shell with the back of a round 1/2 teaspoon measuring spoon.
8. Bake 2 minutes more or till the edges of tart shells are firm and light golden.
9. Let tart shells cool in cups on a wire rack for 15 minutes.
10. Carefully remove tart shells from cups.
11. Cool completely on wire racks.
12. For filling, combine chocolate pieces and sweetened condensed milk in a small saucepan.
13. Cook and stir over medium heat till chocolate is melted.
14. (WATCH CAREFULLY) Spoon a slightly teaspoon of filling into each cooled tart shell.
15. Cool, allowing filling to set.
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