Lately with the summer wrapping up here in the desert (thank you GOD!!!) there have been lots of Margaritaville-types of get together. You know, the ones where you spend the evenings taking in the margaritas & corona & tequila while you can still feel the sting of the sun on your skin? There are just some drinks that are accompanied with certain weather & in my mind margaritas & heat are a lovely couple. With those happenings, I find myself making the same little tarts again & again not just because they are so delicious, but because they disappear at every gathering. I'm not left carrying any extra home which is good for the hostess & great for me! So the recipe is as follows...
Square-cut sugar cookies, 1 container of cool whip, 8 oz. cream cheese, 1 lime, & powdered sugar.
Place the sugar cookie squares into a mini-tart pan. Create a dowel in each one using your hand or a fancy tool -- they all work the same.
They should look like this. When they do, cook according to the package directions.
When they come out of the oven -- this is the most important part -- set the timer for 8 minutes. Let them cool & then remove them from the pan after 8 minutes. I have found if I try to remove them before they fall apart & if they sit in there too long they stick. They should look like this when they are done.
While they are cooling, in a bowl mix together the cream cheese, the zest of 1 lime, the juice of 1 lime, the cool whip, & 1 cup of powdered sugar. (I have also added 2 tbsp. of tequila on occasion to jazz them up a little bit -- it depends on your crowd.) It should have an even consistency. After the cups are completely cooled, pipe the filling into each cup.
Refrigerate & pull our about 30 minutes prior to serving. They can be garnished with a strawberry if desired. Warning: they are habit-forming.
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