Key Lime Tartlets
the Editors of Publications International, Ltd.
Key Lime Tartlets
Yield
Makes 18 tartlets
Ingredients
| 1 | package (18 ounces) refrigerated sugar cookie dough |
| 1/2 | cup finely chopped pecans |
| 1 | can (14 ounces) sweetened condensed milk |
| 1/4 | cup plus 1 tablespoon bottled key lime juice |
| 1 | teaspoon freshly grated lime peel |
| Whipped cream, additional freshly grated lime peel and lime wedge candies |
Preparation
- Preheat oven to 350°F. Lightly grease 18 standard (2-1/2-inch) muffin pan cups or line with paper or foil baking cups. Let dough stand at room temperature about 15 minutes.
- Combine dough and pecans in large bowl; beat until well blended. Shape dough into 18 balls; press onto bottoms and up sides of prepared muffin cups.
- Bake 12 to 15 minutes or until set. Remove from oven; gently press down center of each cookie cup with back of teaspoon. Cool in pan 10 minutes. Remove cups from pans; cool completely on wire rack.
- Combine sweetened condensed milk, juice and peel in small bowl; stir until well blended. Divide evenly among cookie cups. Garnish with whipped cream, lime peel and lime candies.
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