Best Lemon Cookie Tarts Recipes

LEMON COOKIE TARTS

Lemon Cookie Tarts image

Enjoy these delicious lemon cookies that are baked to perfection - great dessert to serve a bunch.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h50m

Yield 48

Number Of Ingredients 13

Ingredients

1 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla
1 egg
2 cups all-purpose flour
1/4 teaspoon salt
3 eggs
1 1/2 cups granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1 tablespoon powdered sugar, if desired

Steps:

In large bowl, beat butter, 1/2 cup granulated sugar, the vanilla and 1 egg with electric mixer on medium speed, or mix with spoon. Stir in 2 cups flour and the salt. Cover; refrigerate about 1 hour or until firm.
Meanwhile, in small bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed, or mix with wire whisk. Cover; refrigerate.
Heat oven to 350°F. Spray 48 mini muffin cups, 1 3/4 x1 inch, with cooking spray. Shape dough into 48 one-inch balls. Place 1 ball in each muffin cup. Press dough into bottom and up side of cups. Spoon slightly less than 1 tablespoon filling into each cup.
Bake 18 to 20 minutes or until centers are puffed and edges are light brown. Cool in pan 30 minutes. With tip of knife, lift tarts from muffin cups to wire rack; cool completely. Just before serving, sprinkle tarts with powdered sugar.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 8 g, TransFat 0 g

LEMON COOKIE TARTS

Lemon Cookie Tarts image

Is it a cookie or is it a tart? My favorite is lemon. I have made these tarts filled with recipe #213080. Also banana cream or coconut pie filling will work nicely to.

Provided by Calee

Categories Pie

Time 42m

Yield 30 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup sugar
1/2 cup butter
1/2 cup powdered sugar
1/2 cup vegetable oil
1 egg
1/4 teaspoon almond extract
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 cups flour
1/2 cup lemon curd (lemon pie filling, mousse or any kind of pie filling)
1/4 cup sweetened condensed milk (use only if the filling is to thick) (optional)

Steps:

In food processor pulse sugar, powdered sugar and butter till creamy. Can be done with electric beaters as well.
Mix rest of ingredients except lemon curd and sweetened condensed milk, mix until a smooth dough is formed.
Chill 15 minutes wrapped in plastic wrap.
Spray mini muffin tins with Pam.
Measure 1 Tbsp of dough.
Roll into ball place one in each hole of mini tart pan.
Using your thumb make a centre with the dough making sure that the dough in uniform size all around and not to thin on the top.
Bake at 350°F for 9 minutes or until dough is slightly firm but not set. They may close up during cooking.
Remove tart shells from oven working quickly and using the back of a rounded 1/2 tsp measuring spoon gently press a shallow indentation in each shell. (Don't let them cool or it will be harder to get them to form a shell).
Bake 2-3 minutes longer or until edges of shells are firm and golden.
Let cool in the pan for 5 minutes.
Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.
Cool completely before filling. Can be made to this point and frozen (but thaw to room temp before filling).
For the filling mix together purchased or homemade lemon curd and sweetened condensed milk.
Put a small amount of powdered sugar in a sieve and shake a little on the top of each tart, garnish with a long piece of lemon zest.