Aunt Siss Strawberry Tart Cookies Recipes

STRAWBERRY TARTS

Steps:

• Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
• Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
• With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

AUNT SIS'S STRAWBERRY TART COOKIES

Steps:

• In a large bowl whisk together the flour, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Stir in the egg yolks, blend the mixture until it forms a dough, and chill the dough, wrapped in plastic wrap, for at least 2 hours or overnight.
• Preheat the oven to 350°F. Let the dough soften slightly, roll level teaspoons of it into balls, and arrange the balls about 2 inches apart on lightly greased baking sheets. Using your thumb, make an indentation in the center of each ball, being careful not to crack the dough around the edges. (If the dough cracks, reroll it and try again.) Fill each indentation with about 1/4 teaspoon of the jam and bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until the edges are pale golden. Let the cookies cool on the sheets for 2 minutes, transfer them to racks, and let them cool completely. The cookies may be made 1 month in advance and kept frozen in airtight containers.

AUNT MARY'S COOKIES

Steps:

• Place sheets of waxed paper onto a work surface.
• Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
• Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.

AUNT SIS'S STRAWBERRY TART COOKIES

Steps:

• In large bowl whisk together flour, sugar, and salt. Add the butter and blend to meal. Stir in egg yolks, blend into dougth. Chill dough, wrapped in plastic, for at least 2 hours. Preheat oven to 350 degrees. Roll level tsps. of dough into balls. Press indentation in center of each. Fill with 1/4 tsp. jam. Bake in center of oven for 12 - 15 minutes. Let cool on sheets for 2 minutes and transfer to racks.

STRAWBERRY COOKIE TARTS

Steps:

• In a small bowl, beat melted chips, cream cheese, whipped topping, sugar, lemon juice and vanilla until smooth. Spread about 1 heaping tablespoon onto each cookie. Top with sliced strawberries. Refrigerate until serving.

STRAWBERRY JAM TARTS (COOKIES)

Steps:

• Cream butter and sugar.
• Add egg and beat.
• Add milk and vanilla.
• Add rest of ingredients and mix well.
• Roll out dough to 1/8" thick.
• Cut the dough with solid shape cookie cutters such as hearts, christmas trees, etc.
• With very small cookie cutter of same shape, cut out centers of half of the shapes. (The outside edge pieces go on top of the solid shapes).
• Gather up bits of cut-out centers and roll out again, repeating til all dough is used up.
• Place whole shapes onto ungreased cookie sheet.
• Top each cookie center with a teaspoons or so of strawberry jam.
• Place cookie shape with cut-out center on top.
• Seal outside edges all the way around with tines of fork. Pressing to seal.
• Sprinkle edges with colored sugar.
• Bake in 350° oven for 11-13 minutes.
• These do not brown.

CREAMY STRAWBERRY COOKIE "TARTS"

Steps:

• Stir boiling water into dry gelatin mix in small bowl at least 2 min. until completely dissolved. Cool 5 min., stirring occasionally.
• Pour gelatin mixture into blender. Add cream cheese; cover. Blend on medium speed 30 to 45 sec. or until well blended; scrape down side of blender container, if needed. Add whipped topping; cover. Blend on low speed 5 sec. or just until blended.
• Line 12 muffin pan cups with paper liners; spray with cooking spray. Place 1 cookie on bottom of each prepared cup; top evenly with the gelatin mixture. Refrigerate 1 hour 30 min. or until firm. Top each with a strawberry just before serving. Store leftover desserts in refrigerator.

AUNT SALLY COOKIES

Steps:

• In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
• Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
• To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.

STRAWBERRY CREAM CHEESE COOKIE TARTS

Steps:

• Make cookie dough as directed on package. Roll dough into 32 (1-inch balls); place in greased muffin cups. Press each ball in bottom and up side of muffin cup. Bake at 350°F for 12 to 15 minutes or until edges just begin to brown. Cool 20 minutes. Remove from pan; cool completely.
• Mix cream cheese, milk and powdered sugar with electric mixer on medium speed until smooth. Fill each cookie cup with rounded teaspoonful of filling. Top each cookie with decorating icing and sprinkles. Store in refrigerator.