Recipe courtesy of Sue Compton
Total:
1 hr 5 min
Active:
20 min
Yield:
24 tartlets
Level:
Easy

Ingredients

  • 1 (16-ounce) package Pillsbury(R) Ready to Bake!(TM) refrigerated sugar cookies (24 cookies)
  • 4 teaspoons sugar
  • 1/3 cup walnuts, finely chopped
  • 1/2 cup semi-sweet chocolate baking chips
  • 1/4 cup seedless red raspberry jam
  • 1 1/2 cups vanilla bean ice cream, softened
  • 24 fresh raspberries

Directions

Heat the oven to 350 degrees F. Coat 24 mini muffin cups with nonstick cooking spray. Place 1 cookie dough round in each mini muffin cup. Bake 15 to 20 minutes or until golden brown.

Place 2 teaspoons sugar in small bowl. Dip the end of a wooden spoon handle in the sugar and carefully press into the center of each cookie to make a 1-inch wide indentation. Cool completely in the muffin pan, about 20 minutes. 

Meanwhile, in small bowl, mix the chopped walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave the chocolate chips, uncovered, on High 30 to 60 seconds, stirring after 30 seconds, until smooth. 

Run a knife around the edges of the cups to loosen and gently remove from pan. Dip the rim of each cup into the melted chocolate, and then dip the edges into the walnut mixture. Place the cookie cups walnut-side up on cookie sheet with sides. 

In another small microwavable bowl, microwave the jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.

Spoon the ice cream into cups, using a small cookie scoop or measuring tablespoon. Top each cup with a fresh raspberry and serve immediately.

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