Sugar Cookie Fruit Tartlets the Editors of Publications International, Ltd.
Sugar Cookie Fruit Tartlets
Makes 16 cookies
|1||package (18 ounces) refrigerated sugar cookie dough|
|1||package (8 ounces) fat-free cream cheese, softened|
|1/4||cup orange marmalade|
|1||packet sugar substitute or equivalent of 2 teaspoons sugar|
|Assorted sliced fresh and/or drained canned fruit|
- Preheat oven to 375°F. Lightly grease baking sheets.
- Remove dough from wrapper. Cut dough into 16 slices. Arrange cookie slices 2 inches apart on prepared baking sheets. Bake 10 to 14 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire rack; cool completely.
- Meanwhile, for frosting, beat cream cheese, marmalade, sugar substitute and vanilla in medium bowl with electric mixer at high speed until well blended. Cover with plastic wrap; refrigerate until ready to use.
- Spread frosting on cooled cookies. Arrange fruit on top of frosting to create butterflies, flowers or other designs as desired. Serve immediately or store in tightly covered container in refrigerator.
Check out more recipes for Butter & Sugar