Cherry Almond Shortbread Cookie Tarts - Revision history

Toast at 20:07, 11 January 2012

2012-01-11T20:07:10Z

Toast: moved Almond Shortbread Cookie Tarts to Cherry Almond Shortbread Cookie Tarts

2012-01-11T19:31:09Z

moved Almond Shortbread Cookie Tarts to Cherry Almond Shortbread Cookie Tarts

Toast at 19:24, 11 January 2012

2012-01-11T19:24:46Z

Toast: Created page with "category:Toast's Recipescategory:Cherrycategory:Almondcategory:Dessertscategory:Cookiescategory:Tarts image:cacookietart001.jpg My mother discovered t..."

2012-01-11T19:21:35Z

Created page with "category:Toast's Recipes category:Cherry category:Almond category:Desserts category:Cookies category:Tarts image:cacookietart001.jpg My mother discovered t..."

New page

[[category:Toast's Recipes]][[category:Cherry]][[category:Almond]][[category:Desserts]][[category:Cookies]][[category:Tarts]]
[[image:cacookietart001.jpg]]
My mother discovered this recipe a couple years ago in the Winnipeg Free Press submitted by a woman who has been making them for decades. They're a perfect two bite treat with a blend of flavours that makes them seem much fancier than your average cookie but they're still relatively simple.

Do yourself a favour and buy the ingredients for a double batch because the first one will disappear nearly instantly.

==Ingredients==
[[image:cacookietart002.jpg]]
===Dough===
*1 cup Butter (softened to room temperature)
*1/2 cup sugar
*1 egg (beaten)
*2 cups sifted flour)

===Filling===
*1 cup sugar
*1 1/4 cups almond flour, almond meal, ground almonds (whatever your local store calls it)
*2 egg whites
*2 tbsp maraschino cherry syrup
*2 tsp lemon juice
*a bunch of quartered maraschino cherries

*Mini muffin tin(s)

==Method==

This is divided into two stages for ease. Note the shortbread shells actually work well for other fillings too if you're so inclined.

===Shortbread Crust===

*Cream the butter and 1/2 cup of sugar until it's nice and fluffy.

*Beat in your egg.

*Then gradually mix in the flour until it becomes dough like.

*Wrap the dough in wax paper and chill for at least an hour.

[[image:cacookietart003.jpg]]

===Filling===
[[image:cacookietart004.jpg]]
*Mix everything but the cherries until thoroughly blended. It should be wet but granulated looking and easily spoonable.
[[image:cacookietart005.jpg]]
[[image:cacookietart006.jpg]]

===Assembly===
*If you haven't, preheat to 350F

*Pinch approximately 3/4 inch balls of dough and press them into your mini muffin tin trying to create and even bottom and sides.

[[image:cacookietart007.jpg]]

*fill each tart with ~1tsp of the filling

[[image:cacookietart008.jpg]]

*top with a cherry bit

[[image:cacookietart009.jpg]]

*bake for 20-30 mins until the pastry is golden-brown and the filling is puffed up and firm
[[image:cacookietart010.jpg]]
[[image:cacookietart011.jpg]]

==The Final Product==

[[image:cacookietart012.jpg]]

← Older revision		Revision as of 20:07, 11 January 2012
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	==The Final Product==		==The Final Product==
		+
		+	Crisp but buttery shell gives way to delightfully moist and fluffy almond center with sweetness of cherry adding an extra something. Too easy to eat 3 of these in a row.

	[[image:cacookietart012.jpg]]		[[image:cacookietart012.jpg]]

← Older revision	Revision as of 19:31, 11 January 2012
(No difference)

@@ Line 1: / Line 1: @@
 [[category:Toast's Recipes]][[category:Cherry]][[category:Almond]][[category:Desserts]][[category:Cookies]][[category:Tarts]]
 [[image:cacookietart001.jpg]]
 My mother discovered this recipe a couple years ago in the Winnipeg Free Press submitted by a woman who has been making them for decades. They're a perfect two bite treat with a blend of flavours that makes them seem much fancier than your average cookie but they're still relatively simple.