TRUFFLE-FILLED COOKIE TARTS
I made chocolate truffles as a Christmas tradition for many years. I created this recipe to incorporate my truffles into the center of fudgy cookies. It was a hit with friends and family.-Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large bowl, beat butter and sugars until blended. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture. , Shape level tablespoons of dough into 2-1/2-in.-wide patties. Press onto bottoms and up the sides of greased mini-muffin cups., Bake until set, 8-10 minutes. Immediately press a deep indentation in center of each with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely., For filling, in a small heavy saucepan, combine chocolate chips, cream and butter; cook and stir over medium heat until smooth. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat, stirring constantly, until mixture is thickened and a thermometer reads at least 160°, 15-17 minutes. Do not allow to boil. Immediately transfer filling to a bowl; cool 20 minutes, stirring occasionally., Spoon 1 tablespoon filling into each crust. Top with sprinkles. Refrigerate until cold, about 1 hour.
Nutrition Facts : Calories 171 calories, Fat 11g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 54mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
HAWAIIAN COOKIE TARTS
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, confectioners' sugar, and cornstarch in a large bowl. Mix well. Add butter and vanilla extract and stir until a soft dough forms. Shape into 36 balls. Place 1 ball in each of 36 ungreased mini muffins cups; press lightly into the bottom and up the sides to make a crust.
- Spoon 1 teaspoon pineapple preserves into each crust. Sprinkle 1 teaspoon macadamia nuts over pineapple. Beat sugar and egg together in a small bowl to combine; mix in coconut until well blended. Spoon 1 teaspoon of the mixture over each macadamia layer.
- Bake in the preheated oven until crust and coconut are golden brown, 23 to 33 minutes.
- Cool in pans for 20 minutes. Hold each pan upside-down at an angle over a wire rack; tap bottoms of cups lightly with a butter knife to release tarts. Let cool completely.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 16.7 g, Cholesterol 18.7 mg, Fat 10.6 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 6 g, Sodium 40.1 mg, Sugar 10.3 g
BLUEBERRY COOKIE TART
Steps:
- HEAT oven to 350 degrees F. Coat 9-inch tart pan with removable bottom with no-stick cooking spray. Place on 15 x 10-inch baking sheet.
- COMBINE cookie mix and butter in large bowl with fork until coarse crumbs form. Add lemon peel and vanilla; stir with fork. Reserve 1/3 cup for topping. Pat remaining dough lightly in prepared pan.
- BAKE 15 minutes. Stir preserves and cinnamon in small bowl. Spoon over top of baked cookie to within 1-inch of edge. Sprinkle with reserved crumbs.
- BAKE 5 to 7 minutes or until edges are set. Cool 20 minutes. Remove outer rim from pan. Sprinkle with powdered sugar if desired.
CHOCOLATE CHIP COOKIE DOUGH BREAKFAST TARTS
Provided by Amanda Freitag
Categories dessert
Time 2h20m
Yield 9 breakfast tarts
Number Of Ingredients 7
Steps:
- Divide the pie dough into two flattened discs; wrap in plastic and chill.
- Preheat the oven to 375 degrees F. Line two cookie sheets with parchment.
- Working one disc at a time, roll out the dough into a 1/8-inch-thick rectangle on a floured work surface. Cut into 9 even rectangles, then transfer to the prepared cookie sheets and chill.
- Remove one of the cookie sheets of portioned dough to a work surface. Whisk the egg and brush it evenly on the surface of the rectangles. Add 1 heaping tablespoon of the cookie dough to each rectangle. Cover with the rectangles on the second cookie sheet, pressing the edges with your fingers. With a fork, go over edges to seal and poke holes on the top to allow steam to exit. Place the assembled tarts back in the refrigerator for 30 minutes.
- Bake for 16 minutes, until golden brown, rotating every 5 minutes for even cooking. Let cool for 5 to 7 minutes.
- In a small bowl, mix together the powdered sugar, milk and vanilla; evenly ice each tart. Sprinkle with the mini chocolate chips.
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.
EASY FRUIT COOKIE TARTS
Make everyone smile with a cookie tart to call their own! Decorate each frosted tart with each person's favorite fresh fruit.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Stir Bisquick, 2/3 cup sugar, the butter and eggs in large bowl until soft dough forms. Pat dough into sixteen 3-inch circles on ungreased cookie sheets.
- Bake 8 to 10 minutes or until edges just begin to brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Beat cream cheese, 1/3 cup sugar and the vanilla in small bowl with electric mixer on low speed until smooth. Beat in whipping cream on high speed until stiff peaks form. Spread over tarts to within 1/4 inch of edges. Place fruit on top; brush with jelly. Store covered in refrigerator.
Nutrition Facts : Calories 320, Carbohydrate 36 g, Cholesterol 45 mg, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 540 mg
LEMON COOKIE TARTS
Is it a cookie or is it a tart? My favorite is lemon. I have made these tarts filled with recipe #213080. Also banana cream or coconut pie filling will work nicely to.
Provided by Calee
Categories Pie
Time 42m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- In food processor pulse sugar, powdered sugar and butter till creamy. Can be done with electric beaters as well.
- Mix rest of ingredients except lemon curd and sweetened condensed milk, mix until a smooth dough is formed.
- Chill 15 minutes wrapped in plastic wrap.
- Spray mini muffin tins with Pam.
- Measure 1 Tbsp of dough.
- Roll into ball place one in each hole of mini tart pan.
- Using your thumb make a centre with the dough making sure that the dough in uniform size all around and not to thin on the top.
- Bake at 350°F for 9 minutes or until dough is slightly firm but not set. They may close up during cooking.
- Remove tart shells from oven working quickly and using the back of a rounded 1/2 tsp measuring spoon gently press a shallow indentation in each shell. (Don't let them cool or it will be harder to get them to form a shell).
- Bake 2-3 minutes longer or until edges of shells are firm and golden.
- Let cool in the pan for 5 minutes.
- Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.
- Cool completely before filling. Can be made to this point and frozen (but thaw to room temp before filling).
- For the filling mix together purchased or homemade lemon curd and sweetened condensed milk.
- Put a small amount of powdered sugar in a sieve and shake a little on the top of each tart, garnish with a long piece of lemon zest.
SUGAR COOKIE TARTS
A tart for all reasons: Have fun by letting everyone-kids too-create their own cookie tart decorations. You'll have smile tarts, goofy tarts and pretty tarts...and happy bakers!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Number Of Ingredients 3
Steps:
- Spread about 2 tablespoons cream cheese over each cookie.
- Arrange toppings on cream cheese. Cover and refrigerate any remaining tarts.
Nutrition Facts : Calories 225, Carbohydrate 18 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 180 mg
CHOCOLATE CHIP COOKIE TART
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes one 9-inch tart or pie plus about 1 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Spray a 9-inch tart pan with a removable bottom or a 9-inch pie tin with vegetable-oil cooking spray; set aside. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
- Press 3 cups of this dough into prepared pan. Bake until edges are golden and center is almost set, 40 to 45 minutes. Let cool at least 20 minutes, and remove from pan. Bake remaining dough as cookies at 350 degrees for 8 to 10 minutes.
STRAWBERRY COOKIE TARTS
For an even more festive touch on the Fourth of July, top half of the cookies with strawberries (or raspberries) and the other half with blueberries. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 148 calories, Fat 8g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 97mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
COOKIE CRUST
Cookie crust is the sweetest tart-shell dough of all, and is flavored with vanilla.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 9-inch tart shells
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Add vanilla and egg yolks, one at a time, beating well after each addition. Add flour and salt; beat until just coming together but still crumbly.
- Divide dough in half. Use immediately, or wrap each half in plastic wrap and refrigerate until ready to use.
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- Heat oven to 350°F. Lightly grease 24 mini muffin cups or small tart pans with shortening; sprinkle lightly with sugar. Cut half of dough into twelve 1/4-inch slices. (Keep remaining half of dough refrigerated.) Cut each slice in half. Roll each half into a ball; gently press in bottom and up side of muffin cup, using floured fingers if dough is sticky. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) With fork, prick dough several times.
- Bake 7 to 9 minutes or until light golden brown. Cool 10 minutes; remove from pans. Repeat with remaining dough to make 48 tartlet shells.
- Spoon or decoratively pipe about 1 tablespoon lemon pie filling into each of 16 tartlet shells; sprinkle pistachios over top of each.
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