Sugar cookie dough and cream cheese make it easy to build these crunchy, tangy tartlets.
—JULIE STERCHI CAMPBELLSVILLE, KY
START TO FINISH: 20 MIN. • MAKES:1 DOZEN
1 tube (16 1/2 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract
3/4 cup seedless red grapes, halved
3/4 cup green grapes, halved
1/4 cup orange marmalade
1. Preheat oven to 350°. Cut cookie dough into twelve slices, about 3/4 in. thick. On ungreased baking sheets, pat each slice to form 1/2-in.-thick circles. Bake 10-12 minutes or until golden brown. Remove to wire racks to cool completely.
2. Meanwhile, in a small bowl, beat cream cheese, confectioners’ sugar and vanilla until blended. Spread over cookie crusts. Top with grapes.
3. In a microwave-safe dish, microwave marmalade, covered, on high 15-20 seconds or until warmed. Drizzle over grapes.
SWAP IT
Use an assortment of fresh berries for the grapes.