Ingredients

• ½ package, about 3-cups (340g) Cambrooke Sugar Cookie Mix
• ¾ (84.75g) stick butter, softened
• 4 Tbs (60g) water

Directions

• 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.

Nutrition

	Per Recipe	Per Serving
Protein, g	1.4	0.1
Calories	1940	190