Strawberry Cookie Tarts Recipe

5 1 1
Strawberry Cookie Tarts Recipe
Strawberry Cookie Tarts Recipe photo by Taste of Home
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Strawberry Cookie Tarts Recipe

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5 1 1
Publisher Photo
For an even more festive touch on the Fourth of July, top half of the cookies with strawberries (or raspberries) and the other half with blueberries.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/2 cup vanilla or white chips, melted and slightly cooled
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup whipped topping
  • 1/4 cup confectioners' sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 12 sugar cookies (about 2-1/2 inches)
  • 4 to 5 fresh strawberries, sliced

Directions

In a small mixing bowl, beat melted chips, cream cheese, whipped topping, sugar, lemon juice and vanilla until smooth. Spread about 1 heaping tablespoon onto each cookie. Top with sliced strawberries. Refrigerate until serving. Yield: 1 dozen.
Originally published as Strawberry Cookie Tarts in Taste of Home Meals in Minutes Calendar Annual 2003, p7

Nutritional Facts

1 each: 148 calories, 8g fat (4g saturated fat), 9mg cholesterol, 97mg sodium, 17g carbohydrate (6g sugars, 1g fiber), 1g protein.

  • 1/2 cup vanilla or white chips, melted and slightly cooled
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup whipped topping
  • 1/4 cup confectioners' sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 12 sugar cookies (about 2-1/2 inches)
  • 4 to 5 fresh strawberries, sliced
  1. In a small mixing bowl, beat melted chips, cream cheese, whipped topping, sugar, lemon juice and vanilla until smooth. Spread about 1 heaping tablespoon onto each cookie. Top with sliced strawberries. Refrigerate until serving. Yield: 1 dozen.
Originally published as Strawberry Cookie Tarts in Taste of Home Meals in Minutes Calendar Annual 2003, p7

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MY REVIEW
joyriver User ID: 3203363 136613
Reviewed Jul. 15, 2010

"This tastes incredibly good. I add a little lemon zest which ups the flavor. I have taken this many times to gatherings and everyone always raves about them. There are never any left. When going somewhere, I will take the filling in a resealable plastic bag and just cut off the edge and squirt on the cookie and then add the fruit. That way you don't have to worry about keeping a tray in the refrigerator at someone's house, just a bag to keep cold. Blueberries are also good with this recipe."

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