Sugar Cookie Fruit Tarts

A buttery cookie forms the base for mini light fruit tarts.
Author Cheri Liefeld


  • 1/2 cups powdered sugar
  • 1 cup butter or margarine softened
  • 1 1/2 teaspoon vanilla
  • Zest of 1 lime
  • 1 egg
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar


  • 1 package 8 oz cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon lime juice


  1. Mix powdered sugar, butter, vanilla and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.
  2. Heat oven to 375ºF. Line with parchment paper.
  3. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet.
  4. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.
  5. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese frosting. Top with fresh berries.