Ingredients

• Cookie Dough
• ½ package, about 3-cups (340g) Cambrooke Sugar Cookie Mix
• ¾ stick (84.75g) butter, softened
• 4 Tbs water (60g)
• Filling
• 5 Ready-to-serve, flavored pudding cups such as lemon flavor or, for lower PHE, prepare instant pudding mix with water.

Directions

• In medium bowl, combine ½ package cookie mix, ¾ stick softened butter and 4 Tbs water and mix until a soft dough forms. Chill prepared dough in refrigerator for 20 minutes or longer.
• Preheat oven to 350° F.
• On a lightly floured surface (low protein baking mix) or between 2 sheets of parchment paper, roll dough out to about ¼-inch thickness. Cut dough circles to fit 4 to 5-inch fluted tart pan with removable bottoms. Press cookie dough circles evenly into tart pans, kneading the leftover scraps of dough into balls, rolling, and cutting again.
• Bake for 15 to 20 minutes or until lightly golden. Cool completely in pan on wire rack. Fill tart shells with pudding. Store refrigerated.
• NOTE: If tart pan is unavailable: press cookie dough into several cupcake tins. Bake for 10 to 12 minutes until lightly golden. Keep dough as cold as possible for easier handling. Nutritional information reflects ready-to-eat lemon pudding.

Nutrition

	Per Recipe	Per Serving
Protein, g	1.4	0.1
Calories	2490	250