Key Lime Tartlets the Editors of Publications International, Ltd.
Key Lime Tartlets
Makes 18 tartlets
|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|
- 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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