Directions:
- Preheat oven to 350°. Coat a mini-muffin tin with nonstick cooking spray. Divide sugar cookie dough into 32 pieces. Coat hands in flour, and roll pieces into balls. Press each ball into tin, forming dough up and around into the shape of a tart. Bake for 11–12 minutes or until golden. Let cool 10 minutes in pan. Remove tarts, and cool completely on a wire rack. Using an electric mixer, combine cream cheese, sugar, orange zest, and vanilla. Spoon cream cheese mixture into each tart. Top each with a fresh raspberry. Chill until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.95 Kcal (1402 kJ) | ||
| Calories from fat | 92.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.25g | 16% | |
|---|---|---|---|
| Cholesterol | 18.43mg | 6% | |
| Sodium | 217.14mg | 9% | |
| Potassium | 207.22mg | 4% | |
| Total Carbs | 57.13g | 19% | |
| Sugars | 44.3g | 177% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 4.01g | 8% | |
| Vitamin C | 15.8mg | 26% | |
| Iron | 1.2mg | 7% | |
| Calcium | 60mg | 6% | |
| Amount Per 100 g | |||
| Calories | 223.9 Kcal (937 kJ) | ||
| Calories from fat | 61.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 16% | |
|---|---|---|---|
| Cholesterol | 12.32mg | 6% | |
| Sodium | 145.15mg | 9% | |
| Potassium | 138.51mg | 4% | |
| Total Carbs | 38.19g | 19% | |
| Sugars | 29.61g | 177% | |
| Dietary Fiber | 3.03g | 18% | |
| Protein | 2.68g | 8% | |
| Vitamin C | 10.6mg | 26% | |
| Iron | 0.8mg | 7% | |
| Calcium | 40.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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