Heat oven to 350F. Seperate dough into three even sections. Each section will make 24 cookies. Divide each section into thirds. Then divide each third in half. Divide each half into fourths. Roll into balls. Place one ball in each opening of a Mini Muffin Pan. Use a tart shaper to make tarts (dip shaper into a little flour, then press it into the ball with a slight twisting motion and pull our.) Using a fork, prick dough several times. Bake 6 minutes or until golden brown. Cool and remove from pans. Cool completely on a cooling rack. Place filling ingredients in a medium bowl. Mix well. Fill each tartlet with filling. I use a star tip of my decorating set. Garnish with orange zest. Unfilled baked tart cups can be stored in an airtight container for up to 2 weeks. Store filled tartlets in the refrigerator. This recipe came from my friend Holly. Contributor: Sarah Gruenwald firstname.lastname@example.org posted to recipelu 1-11-97 Posted to recipelu-digest Volume 01 Number 498 by P&S Gruenwald
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|Serving Size: 1 Serving (294g)|
|Recipe Makes: 1|
|Calories from Fat: 349 (43%)|
|Amt Per Serving||% DV|
|Total Fat 38.8g||52 %|
|Saturated Fat 23.7g||118 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 61mg||19 %|
|Sodium 188.9mg||7 %|
|Potassium 1885.7mg||50 %|
|Total Carbohydrate 149.3g||44 %|
|Dietary Fiber 39.1g||156 %|
|Sugars, other 110.2g|
|Protein 24.9g||36 %|
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Calories per serving: 805
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