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.
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