My absolute favorite cookie my mom makes, Raspberry Tarts. And, according her, this will be the last year I get them - since they are a pain in the butt to make!
Make the dough and refrigerate for at least an hour.
Roll out the dough. Use a cup to cut perfect circles to the size of your mini muffin pan. Press dough firmly in a greased pan.
Fill the tarts with a spoonful of raspberry jam.
Bake until the crusts are golden brown.
Make the cream cheese frosting.
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Spread the frosting and eat immediately!