“Created for Pillsbury Cook-off 2009”
READY IN:
30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare the cookies as directed on the package. Allow them to cool for one minute on the cookie sheet.
  2. While the cookies are baking, whip the cream to form stiff peaks. In a separate bowl, mix the cheese, lemond curd and lemon juice until combined. Combine 3/4 cup confectioner's sugar into the mixture. Fold the whipped cream into the lemon-cheese mixture then place in the refrigerator.
  3. Remove 2 cookies from the cookie sheet and place them overlapping in a muffin tin reservoir. The cookies should overlap in the middle, and curve up the sides. Gently reshape in the tin to remove holes created in the process. Repeat this step until all 24 cookies are paired into the tin. Allow to completely cool in the muffin tin.
  4. Create the topping by coarsely chopping the almonds into pea-size pieces. Add 1 t. confectioner sugar and almond extract. Stir the mixture.
  5. Once the cookie shells are cooled, gently remove them to a platter. Evenly divide the cheese mixture between the shells by piping with a pastry bag, cookie press or baggie with a cut corner.
  6. Sprinkle 1 t. of topping on each cream-filled cookie tart.
  7. Garnish with a single raspberry.
  8. Place into the refrigerator until ready to serve, up to 48 hours.

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