Mini Raspberry Tarts

Preheat the oven to 350 degrees. Brush the mini muffin tin with non-stick cooking spray. Divide the sugar cookie dough into 32 pieces. Roll your hands in flour and roll the pieces into balls. Put each ball in the mold, giving the dough the shape of a pie. Bake for 11-12 minutes or until golden brown. Let cool in the pan for 10 minutes. Remove the tartlets and allow to cool completely on a wire rack. Using an electric mixer, combine the cream cheese, sugar, orange zest and vanilla. Spoon the cream cheese mixture onto each tartlet. Top with fresh raspberries. Refrigerate until tender before serving.