These sweet treats are made easy by starting
with refrigerated tub dough and placing portions of dough into
mini muffin cups, creating a tiny tartlet to fill with the simply
sweet combination of white morsels and crushed candy canes.
Peppermint
Bark Cookie Tartlets
- 1 1/3 cups (about 1/3
tub) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie
Tub Dough, slightly softened
1/3 cup plus 1 tablespoon all-purpose flour
1/2 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
1/2 cup finely crushed candy canes
- Preheat oven to 325ºF
(160ºC).
- Combine cookie dough and
flour in large mixing bowl. Divide dough into 24, 1-inch balls.
Press dough into mini-muffin cups.*
- Bake for 10 minutes or
until light golden brown around edges and puffy.
- Remove tartlets from oven
and immediately fill with morsels and crushed candy canes. Cool
for 10 minutes in muffin cups. Carefully remove to wire rack,
do not invert; cool completely.
Makes 24 tartlets.
Estimated Times:
Preparation Time: 5 mins
Cooking Time: 10 mins
Cooling Time: 15 mins cooling
*If making tartlets in
batches, keep extra dough in the refrigerator.
Tips:
- You may substitute NESTLÉ®
TOLL HOUSE® Semi-Sweet or Milk Chocolate Morsels.
- Dough can be made in advance
and refrigerated.
- Create three types of
Christmas cookies from just one tub of NESTLÉ® TOLL
HOUSE® Refrigerated Sugar Cookie Tub Dough. Make this recipe
along with two other 12 Days of Christmas Cookies recipes.
- Recipe can easily be doubled
or tripled for a larger batch.
Nutritional Information
Per Serving: Calories: 110 Calories from Fat: 35 Total Fat: 4
g Saturated Fat: 2 g Cholesterol: 5 mg Sodium: 55 mg Carbohydrates:
18 g Dietary Fiber: 0 g Sugars: 10 g Protein: 1 g
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
