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Cookie Tartlets

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By Pillsbury Kitchens
Updated Sep 28, 2020
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Bake these crowd-pleasing mini desserts with three types of fillings in one go! Fill these tartlets with lemon nutty, orange-chocolate or raspberry cream fillings in just an hour!

Cookie Tartlets

  • Prep Time 60 min
  • Total 60 min
  • Ingredients 12
  • Servings 48
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Ingredients

Tartlet Shells

  • 1 roll (16.5 oz) refrigerated sugar cookies

Lemon-Pistachio Filling

  • 1 cup lemon pie filling (from 15.75-oz can)
  • 2 tablespoons finely chopped pistachio nuts

Chocolate-Orange Filling

  • 1 cup powdered sugar
  • 2 tablespoons unsweetened baking cocoa
  • 1 tablespoon butter or margarine, softened
  • 2 teaspoons grated orange peel
  • 1 to 2 tablespoons orange juice

Raspberry Cream Filling

  • 2 tablespoons cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 tablespoon seedless raspberry jam
  • Fresh mint leaves or sliced almonds, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. Lightly grease 24 mini muffin cups or small tart pans with shortening; sprinkle lightly with sugar. Cut half of dough into twelve 1/4-inch slices. (Keep remaining half of dough refrigerated.) Cut each slice in half. Roll each half into a ball; gently press in bottom and up side of muffin cup, using floured fingers if dough is sticky. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) With fork, prick dough several times.
  • Step 
    2
    Bake 7 to 9 minutes or until light golden brown. Cool 10 minutes; remove from pans. Repeat with remaining dough to make 48 tartlet shells.
  • Step 
    3
    Fill tartlet shells with fillings as directed below. Store in refrigerator up to 24 hours.
  • Step 
    4
    Spoon or decoratively pipe about 1 tablespoon lemon pie filling into each of 16 tartlet shells; sprinkle pistachios over top of each.
  • Step 
    5
    In medium bowl, beat 1 cup powdered sugar, the cocoa, butter, orange peel and 1 tablespoon of the orange juice with electric mixer on low speed 1 minute or until smooth. Add remaining orange juice 1 teaspoon at a time, beating until filling is smooth and fluffy. Spoon or decoratively pipe about 2 teaspoons filling into each of 16 tartlet shells. Garnish with additional orange peel.
  • Step 
    6
    In small bowl, beat all raspberry cream filling ingredients with electric mixer on low speed 1 to 2 minutes or until light and fluffy. Spoon or decoratively pipe about 1 teaspoon filling into each of 16 tartlet shells. Garnish with mint leaves.

Nutrition

70 Calories
2 1/2g Total Fat
0g Protein
11g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Tartlet
Calories
70
Calories from Fat
25
Total Fat
2 1/2g
4%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
45mg
2%
Potassium
20mg
1%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
8g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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