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Tiny Shortbread Tarts
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1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 can (21 ounces) raspberry, cherry or strawberry pie filling
In a large mixing bowl, cream butter and confectioners' sugar until
light and fluffy. Gradually add flour and mix well. Shape into 1-in.
balls; press onto the bottom and up the sides of greased miniature
muffin cups. Bake at 300° for 17-22 minutes. Cool for 15
minutes before carefully removing from pan to wire rack to cool
completely. Spoon 1 teaspoon of pie filling into each tart.
Yield: about 3 dozen.
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Printed from tasteofhome.com Oct 8, 2008Copyright Reiman Media Group, Inc © 2008 |