HAWAIIAN COOKIE TARTS
These melt in your mouth cookies are perfect for party trays. They are like miniature pineapple pies.
Provided by Olha7397
Categories Tarts
Time 48m
Yield 3 doz
Number Of Ingredients 10
Steps:
- Heat oven to 350°F In large bowl, combine flour, 1/2 cup powdered sugar and cornstarch; blend well. Add margarine and vanilla. By hand, blend until a soft dough forms. Shape dough into 1-inch balls. Place 1 ball in each of 36 ungreased miniature muffin cups; press in bottom and up sides of each cup.*.
- Spoon 1 teaspoon pineapple preserves into each dough lined cup. In small bowl, combine sugar and egg. Using fork, beat until well blended. Stir in coconut until well coated with egg mixture. Spoon 1 teaspoon coconut mixture over pineapple preserves in each cup.
- Bake at 350°F for 23 to 33 minutes or until crusts are very light golden brown. Cool 20 minutes. To release cookies from cups, hold muffin pan upside down at an angle over wire rack. Using handle of table knife, firmly tap bottom of each cup until cookie releases. Cool completely. Just before serving, sprinkle with powdered sugar. Yield: 3 dozen cookies.
- TIP* If only 1 miniature muffin pan is available, keep remaining cookie dough refrigerated until ready to bake.
- Pillsbury The Complete Book of Baking.
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Khalid Ranay
[email protected]The crust was a bit dry, but the filling was delicious.
Saugat Thapa Magar
[email protected]These cookie tarts were a bit too sweet for my taste, but my kids loved them.
Jason Harper
[email protected]Yum!
Patty Hardtke
[email protected]These were so easy to make and turned out so delicious! I used a store-bought shortbread cookie mix for the crust, and the cream cheese filling was perfect.
Muhsin Sadiq
[email protected]Made these for a luau and they were a huge hit! The filling was creamy and sweet, and the crust was flaky and buttery. I will definitely be making these again.