Cut cookie dough into 3/4-inch slices. Cut each slice into quarters and
roll dough into balls. Place balls into ungreased miniature (1
3/4-inch)
muffin pans. Bake at 350 degrees for 10 minutes. Remove cookies from
oven & immediately press the center of each cookie down with a tart
tamper
or the end of a wooden spoon handle, to form a tart shell. Return to
the
oven. Bake at 350 degrees for an additional 8 to 10 minutes. DO NOT
OVERBAKE.
Carefully loosen outer edge of tart shells with small knife. Let cool.
Remove shells from pans to cake rack, until completely cool. Place tart
shells in airtight plastic container up to 6 months in freezer. Just
before serving, full shells with mint green ice cream.
- - - - - - - - - - - - - - - - - -
Serving Ideas : For other occasions, use any flavor of ice cream you
like.
NOTES : This is great to have on hand when you are in a hurry or have
unexpected guests. Keep tarts frozen; only thaw those that you
plan to use at the moment.
Published (corrected copy) in March '97 Tastes of Oklahoma column
which is written by Flo Burtnett. Vol. LXXVIII, No 3, Farm News
&
Views, Oklahoma Farmers Union.
