½ package, about 3-cups (340g) Cambrooke Sugar Cookie Mix
¾ (84.75g) stick butter, softened
4 Tbs (60g) water
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 4-5-inch fluted tart pans with removable bottoms. Press cookie dough circles evenly into tart pans.
Bake for 15 to 20 minutes or until lightly golden. Cool completely in pan on wire rack.
NOTES: 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.
Fill tart shells with your favorite low in protein filling. Store filled shells in refrigerator.