Lemon & Lime Tartlets
- 1 pkg(16.5 oz) refrigerated sugar cookie BAR dough
- 1 can(14 oz) sweetened condensed milk
- 1 pkg(8 oz block) 1/3 less fat cream cheese, at room temperature
- 2 cups Cool Whip
- 1/4 cup lemon juice
- 2 tsp grated lemon peel
- 1/4 cup lime juice
- 2 tsp grated lime peel
- Additional lemon or lime for slices or peel for garnish
Preheat oven to 325 and line 24 muffin cups with paper liners. Cut dough along pre-scored lines and place 1 piece of dough in each muffin cup. Bake 13-15 minutes or until golden brown. Cookies will be puffy. Cool completely in pan on wire rack.
Beat sweetened condensed milk and cream cheese in large mixer bowl, until smooth. Gently fold in whipped topping. Divide mixture into 2 medium bowls and add the lemon juice and peel to one, and the lime juice and peel to the other. Pour about 3 tbsp of lemon mixture over each of 12 cups, and then the lime mixture over the other 12 cups. Refrigerate for 2 hours to overnight.
Decorate with lemon/lime wedges, curls, slices, or peels.
Tip: If you want only one flavor, just double the amount of juice and peel of that flavor and omit the other.
Tartlets may be frozen in air tight container for up to 2 weeks. Thaw at room temperature for 30 minutes before serving.