Last year was the first time I made these cookies and I got very frustrated making them as they didn't want to come out of the shells properly. They tasted wonderful even though they weren't the most beautiful cookies in the world and I had lots of crumbs. I also ended up making Shortbread Thumbprint Cookies with the second batch of the crust that I made. My goal is to make them again this year and I know that they will work out properly. I have faith.
Sand TartsThese cookies are slightly tedious to make as the are a few steps but if you can get them out of the molds they are worth the time you put in them. They taste wonderful.
1 cup butter
2/3 cup sugar
2 1/2 cup flour
2 tbsp sugar
1/2 cup whipping cream
1 tbsp corn starch
2 egg yolks
1/2 cup butter
1/2 tsp vanilla
1/2 cup powder sugar
enough milk to make frosting slightly runny ~ a couple tablespoon
1/4 tsp vanilla
In mixing bowl whip butter and sugar well
Add egg and beat until fluffy
Add flour and put in molds, making a small indent into center so that you can put in filling.
Bake at 350 degrees for 5 minutes.
Invert molds onto smooth surface and let cool.
To remove from mold, hold in hand and tap bottom lightly but firmly with a spoon.
In sauce pan mix sugar, whipping cream, cornstarch and egg yolks. Cook at medium heat until thickened, stirring continuously. DO NOT BOIL
Whip 1/2 cup butter until light and fluffy. Add to cream mixture.
Stir in vanilla.
Pour small amount of filling into each crust. Let set
Mix powder sugar, milk and vanilla. You want the frosting to be runny enough spread over the filling.
|tarts with and without filling|
This is the molds that I used, the perfect one are the small flowers but I only have 4, I need to buy some more.
LINKS: Foodies& Crafties Soiree, Let's Get Real, Family Fun Friday, Baker's Dozen Cookie Exchange