Hawaiian Cookie Tarts Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms. Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup.
• In each cup, put 1 teaspoon of pineapple preserves. In a small bowl, Mix sugar and egg until well blended. Stir in the flaked coconut and put 1 teaspoonful of the coconut mixture onto each of the pineapple filled tarts. Bake in the preheated oven for 25 to 30 minutes. Cookie crusts should be slightly golden. Cool tarts in the pan for at least 15 minutes before attempting to remove. Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.

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.

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.

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 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. *TIP: If only 1 muffin pan is available, keep remaining cookie dough refrigerated until ready to bake.Nutrition Per Serving (1 cookie): Calories 130 Protein 1g Carbohydrate 17g Fat 6g Sodium 55mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Heat oven to 350°F (175°C). Spray bottom and sides of 36 cups in mini-muffin pans); set aside.
• 2. In a large bowl, thoroughly combine the flour, 1/2-cup confectioners' sugar and cornstarch. Add butter and vanilla extract, and use a spoon to stir until a soft dough forms.
• 3. Shape dough into 1-inch balls. Place 1 ball in each of 36 cups of the muffin pans. With your fingers, press each dough ball across the bottom and up the sides of each muffin cup, to mold them into a cup-shaped pastry shell (the same shape as the muffin cups). Spoon 1 tsp. pineapple preserves into each dough-lined cup. TIPS: • Stick to 1 tsp preserves for each cup; avoid over-filling or they become very sticky. • Make sure none of the preserves touch the sides of the pan or the tarts will stick to the edges and can be difficult to remove from the pan.
• 4. In a small bowl, combine sugar and egg; beat with fork until well blended. Add coconut and nuts; stir until thoroughly blended. Spoon 1 tsp. coconut mixture over preserves in each cup.
• 5. Place baking pans in oven, and bake for 23 to 33 minutes or until crusts are very light golden brown. Cool in pans for 5 minutes, then run a butter knife around edges (to loosen tarts), then cool another 10 minutes in the pan.
• 6. To release tarts from cups, run a butter knife along the edges again. Hold muffin pan upside down at an angle. Then firmly tap the bottom of each cup 2 to 3 times with the bottom of the knife handle until tarts release. Place tarts on rack to cool completely (about 15 to 20 minutes). Just before serving, sprinkle the tops with a light dusting of confectioners' sugar.

Steps:

• In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs, vanilla and lemon zest. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour., Preheat oven to 350°. On a surface sprinkled with confectioners' sugar, roll dough to 1/4-in. thickness. Cut with a 2-in. round cookie cutter dusted with confectioners' sugar. Using a floured 1-in. star-shaped cookie cutter, cut out the centers of half of the cookies; re-roll scraps as needed. Place solid and window cookies 2 in. apart on greased baking sheets. Repeat with remaining dough., Bake 12-15 minutes or until edges are brown. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small saucepan, mix sugar and cornstarch. Stir in pineapple. Cook and stir over medium heat until thickened. Stir in butter. Cool completely. Spread filling on bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar.