Cookie Tarts
"This is a recipe taken from my holiday dainty list. These are so soft, taste like a cookie, but made up as a tart with pie filling inside. Use whatever filling you desire. Our favorite is Raspberry pie filling. I have been making these for many years. I got the recipe from a cousin of mine."
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
60 tarts
ingredients
- 1 cup shortening, soft (do not use butter)
- 1 cup sugar
- 3 eggs, well beaten
- 1 teaspoon vanilla
- 1 tablespoon milk
- 1⁄2 teaspoon salt
- 3 teaspoons baking powder
- 2 1⁄2 cups flour
- pie filling, such as cherry, blueberry, raspberry
directions
- Cream shortening and sugar.
- Add beaten eggs , vanilla and milk and beat well.
- Mix together salt, baking powder and flour.
- Add about half flour mixture using mixer; stir in the rest by hand.
- If mixture is very soft add a bit more flour. Be sure not to add too much flour.
- Place in the refrigerator to chill for 1/2 to 1 hour if the dough is still too soft to roll into balls.
- Roll into 1/2 inch balls.
- Place balls into well-greased mini tart pans.
- Press the balls into the pan to create little shells. This may take a bit of practice.
- Put about 1/2 teaspoon pie filling into the center of each tart.
- Bake at 350 degrees Fahrenheit for about 12 to 15 minutes.
- They should be a very light color. Don't let them get too dark or they will be dry.
- Time does not include if chilling time is required.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made these for tomorrow's Easter celebration at my house. They look and smell so very good! I haven't tasted them yet, but I'm pretty sure we will love them! : )<br/>Unfortunately, I didn't have shortening, I don't usually buy it, so I had to use unsalted butter, which I always have on hand. They seem to be fine, so I hope this change hasn't affected them. -
Loved these Cookie Tarts and already have requests for more. Recipe so easy to follow, making for super easy in the making. Not only did they look impressive on the serving tray but were absolutely delicious. Can't wait to to be giving these another go with homemade raspberry filling made from my lush 'Brandywine' raspberries which are now ripening. Not only in my keepers but in the the special holiday Cookbook. Thank you Dotty2.
RECIPE SUBMITTED BY
Dotty2
Canada
I have just recently retired. I worked in the banking industry for 25 yrs. My husband and I own a cottage and have spent most of this last summer at the lake. We go there in the winter as well. I love to cook and I collect recipes.
<img src="http://i26.photobucket.com/albums/c105/jewelies/Pohutukawa-2-1.jpg">
<img src="http://i26.photobucket.com/albums/c105/jewelies/pick0GuXD-1.jpg">
<img src="http://i26.photobucket.com/albums/c105/jewelies/picNW72Oj-1.jpg">
<img src="http://i26.photobucket.com/albums/c105/jewelies/picx2XGjA-1.jpg">
<img src="http://farm4.static.flickr.com/3316/3345270671_dd30334798.jpg">
<img src="http://i26.photobucket.com/albums/c105/jewelies/picx2XGjA-1.jpg">
