Sugar Cookie Tarts
2cupssugar
3
cups Gold Medal flour
1 cup shortening
1 teaspoon baking powder
cup margarine or butter, softened
teaspoon salt
2 teaspoons vanilla
Cream Cheese Spread (below)
1 egg
Toppings (sliced fresh fruit or jam and toasted
sliced almonds)
Heat oven to
Beat sugar, shortening, margarine, vanilla and egg in large bowl on low speed.
Beat in flour, baking powder and salt on medium speed until blended.
Roll half of the dough at a time l/4 inch thick on lightly floured surface. Cut into 3-inch rounds. Place
2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until light brown; cool slightly.
Remove from cookie sheet; cool completely. Spread about 2 teaspoons Cream Cheese Spread over
each cookie. Arrange Toppings on spread. Refdgerate any remaining cookies. About 2
dozen
cookies.
Cnam Cheese Spread
1 package (8 ounces) cream cheese, softened
cup sugar
1 teaspoon vanilla
Beat all ingredients in small bowl on low speed until smooth.
High Altitude Directions (3500 to 6500 feet):
Bake 11 to 13 minutes.
Twice-baked Potatoes
4 large baking potatoes
1 cup nonfat yogurt or light sour cream
cup grated Parmesan cheese
2 tablespoons chopped chives or green onions
114 teaspoon salt
118 teaspoon pepper
Paprika
Heat oven to
Bake potatoes about 1 hour or until tender. Cut thin lengthwise slice from each
potato; scoop out potato, leaving a thin shell. Beat potatoes on low speed 1 to 2 minutes or until no
lumps remain. Beat in remaining ingredients except paprika until fluffy. Place shells on ungreased
cookie sheet. Fill with potato mixture: sprinkle with paprika. Bake about 20 minutes or until filling is
hot. 4 servings.
High Altitude Directions (3500 to 6500 feet): No
changes needed.
TM. of General Mills, Inc.
