Fill the Cookie Jar with Sandtarts

I can't believe that it is time to Fill the Cookie Jar again.  It seems like it was only a few days ago that I filled it with  Pumpkin Chai Biscotti.  This month theme is Holiday.

I just can't wrap my mind around that Christmas is only a few short weeks away... Although with the snow and cold we are having I should be able to.  I have to confess that I haven't made any cookies yet for this holiday season. My second confession is that these cookies I made last year for Christmas and never did a post for them.  My plan was to make them again before I wrote up this post and take more pictures.. but not sure where the time went ~ I think too much time is spent surfing all the great blogs that I follow and finding new recipes (or at least that is what hubby thinks that I spend too much time on my computer).

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 Tarts

These 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.

 Ingredients:
For Crust
1 cup butter
2/3 cup sugar
1 egg
2 1/2 cup flour
For Filling
2 tbsp sugar
1/2 cup whipping cream
1 tbsp corn starch
2 egg yolks
1/2 cup butter
1/2 tsp vanilla
For Frosting
1/2 cup powder sugar
enough milk to make frosting slightly runny ~ a couple tablespoon
 1/4 tsp vanilla

Directions:
For crust:
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.

For Filling:
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

For Frosting:
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. 

Would you like to Fill the Cookie Jar?  Each month we are given a theme to make cookies for and you can decide if you want to make some cookies.  This group is a facebook group and was started by Cynthia from Feeding Big.  If you would like to join, head over to Feeding Big to find out more information.

LINKS:  Foodies& Crafties Soiree, Let's Get Real, Family Fun Friday, Baker's Dozen Cookie Exchange