Lemon Cookie Tarts Recipe

Serves: 30

Ingredients:
1/2 cup sugar
1/2 cup butter
1/2 cup powdered sugar
1/2 cup vegetable oil
1 egg
1/4 tsp almond extract
1/2 tsp baking soda
1/2 tsp cream of tartar
2 cups flour
1/2 cup Stonewall Lemon Curd 
1/4 cup sweetened condensed milk (use only if the filling is too thick) (optional)


Directions:
In food processor pulse sugar, powdered sugar and butter till creamy. Can be done with and electric beater as well. Mix rest of ingredients except lemon curd and sweetened condensed milk, mix until a smooth dough is formed. Chill 15 minutes.

Spray mini muffin tins with Pam. Measure 1 tbsp of dough. Roll into ball place one in each hole of mini tart pan. Using your thumb make a centre with the dough making sure that the dough in uniform size all around and not to thin on the top. Bake at 350°F for 9 minutes or until dough is slightly firm but not set. They may close up during cooking. Remove tart shells from oven working quickly and using the back of a rounded 1/2 tsp measuring spoon gently press a shallow indentation in each shell. (Don't let them cool or it will be harder to get them to form a shell). Bake 2-3 minutes longer or until edges of shells are firm and golden. Let cool in the pan for 5 minutes. Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now. Cool completely before filling. Can be made to this point and frozen (but thaw to room temp before filling).

For the filling:
Mix together Stonewall Kitchen Lemon Curd and sweetened condensed milk. Put a small amount of powdered sugar in a sieve and shake a little on the top of each tart, garnish with a long piece of lemon zest.

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