Mini Apple Cream Tarts

Preheat oven to 350 degrees F. Grease/spray one (24-count) mini muffin pan well.

Cut cookie dough into 1/4-inch slices and roll each slice into a ball. Place each ball in a muffin cup, gently pressing it in. Bake 15-20 minutes or until cookies are slightly golden.

Remove cookies from the oven and while still hot… Place a tablespoon of sugar into a small bowl. Dip the end of a wooden spoon handle into the sugar and press it into the center of the hot cookie cups to make an inch-wide indention in the cookies (this is where you’ll put your filling). Cool cookies completely.

Meanwhile, in a small saucepan over medium heat, melt butter. Add apples, remaining sugar and cinnamon. Cook until apples are softened but still slightly crisp, stirring occasionally. Remove from heat and let cool.

In a mixing bowl of a stand mixer, add cream cheese, powdered sugar, 3 tablespoons milk and vanilla. Mix until smooth. You may need to add a little more powdered sugar and/or milk in order to reach a nice consistency – I like mine fairly thick, but you can thin it out, if you prefer.

To assemble, place a dollop (about 1-2 teaspoons) of the cream cheese mixture into the bottom of each cookie tart. Top with a dollop (again about 1-2 teaspoons) of the apple mixture. Just before serving, drizzle a little caramel or butterscotch sauce over each tart.

Makes 24 tarts!

* Cook’s note: these don’t keep well past 24 hours because the cookie crust loses it’s crispness. Refrigerate any leftovers. Enjoy!