** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Heat oven to 350F Separate dough into three even sections.
2. Each section will make 24 cookies. Divide each section into thirds.
3. Then divide each third in half. Divide each half into fourths.
4. Roll into balls. Place one ball in each opening of a Mini Muffin Pan.
5. Use a tart shaper to make tarts (dip shape into a little flour, then press it into the ball with a slight twisting motion and pull our).
6. Using a fork, prick dough several times. Bake 6 minutes or until golden brown.
7. Cool and remove from pans. Cool completely on a cooling rack.
8. Place filling ingredients in a medium bowl. Mix well.
9. Fill each tartlet with filling. I use a star tip of my decorating set.
10. Garnish with orange zest. Unfilled baked tart cups can be stored in an airtight container for up to 2 weeks.
Comments on Chocolate Orange Cookie Tartlets Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Cocoa Powder, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.