Lemon Cheese Tarts

Directions

1. Place a large cookie sheet in the oven. Heat the oven to 375 degrees. In a blender container, combine the cottage cheese, granulated sugar, eggs, flour, lemon juice, lemon peel and butter.
2. Cover and blend for 20 to 30 seconds, or until smooth and creamy. Spray 8 (4-inch) foil tart pans with cooking spray.
3. Press 2 of the sugar cookie dough in the bottom and 3/4 inch up sides of each pan. Place the pans on the heated cookie sheet. Bake for 8 minutes or until the crusts puff and start to turn brown. Remove from the oven.
4. With the back of a teaspoon, press the puffed dough into the bottom and sides of the pans. Pour about 1/4 cup of filing into each crust, being careful to not let filling reach sides of pans (this will cause the tarts to stick to the pan).
5. Place the tarts back on the cookie sheet. Bake for 10 to 12 minutes or until the filling is set and the crusts are a deep golden brown. Remove from the oven and cool for 20 minutes.
6. Run a knife around the edge of each tart to loosen. Remove from the pans. Sift with powdered sugar. Remaining tarts may be stored in the refrigerator for up to 24 hours.