Easy Lemon Tarts
- 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
- 4 ounces cream cheese, softened
- 6 tablespoons thawed lemonade concentrate
- 1/3 cup instant lemon pudding mix
- 1-1/2 cups whipped topping
- 1/3 cup crushed lemon-drop candies, optional
- Preheat oven to 350u0b0. Divide and shape dough into 36 balls (about 2 teaspoons each). Using floured hands, press each onto the bottom and sides of a greased mini-muffin cup.
- Bake until golden, 18-22 minutes. Reshape cups if necessary. Cool in pans 5 minutes. Remove to wire racks to cool completely.
- For filling, place cream cheese, lemonade concentrate and pudding mix in a large bowl; beat 2 minutes. Beat in 1/2 cup whipped topping. Fold in remaining whipped topping.
- Spoon scant 1 Tbsp. filling into each cup. If desired, sprinkle with crushed candies. Refrigerate leftovers.
cream cheese, concentrate, topping, lemondrop
Taken from www.tasteofhome.com/recipes/easy-lemon-tarts/ (may not work)