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Cookie Tarts

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“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
YIELD:
60 tarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream shortening and sugar.
  2. Add beaten eggs , vanilla and milk and beat well.
  3. Mix together salt, baking powder and flour.
  4. Add about half flour mixture using mixer; stir in the rest by hand.
  5. If mixture is very soft add a bit more flour. Be sure not to add too much flour.
  6. Place in the refrigerator to chill for 1/2 to 1 hour if the dough is still too soft to roll into balls.
  7. Roll into 1/2 inch balls.
  8. Place balls into well-greased mini tart pans.
  9. Press the balls into the pan to create little shells. This may take a bit of practice.
  10. Put about 1/2 teaspoon pie filling into the center of each tart.
  11. Bake at 350 degrees Fahrenheit for about 12 to 15 minutes.
  12. They should be a very light color. Don't let them get too dark or they will be dry.
  13. Time does not include if chilling time is required.

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