- 12 ounces mincemeat
- 2 1/4 pounds refrigerated sugar cookie dough
Preheat oven to 350ºF. Spray mini-muffin tins with a non-stick spray.
Combine mincemeat and dried cranberries in a medium mixing bowl; set aside.
Cut cookie dough into 1/4-inch slices. Roll each slice into a ball; place one in each muffin cup. Bake for 10 minutes or until dough is golden brown and slightly firm but has not set.
Remove from oven; use a round measuring teaspoon to gently press down dough to form a shallow indent. Spoon 1/2 tablespoon filling into each tart shell. Bake for an additional 10 minutes or until
shell is firm. Let cool for 3 minutes; remove from tins. Makes about 32 mini-tarts.