cherry tart cookies
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(1 rating)
yield
18 large cookies
Ingredients For cherry tart cookies
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2 1/2 call purpose flour
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1/4 tspbaking soda
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1/4 tspsalt
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12 Tbspbutter, unsalted, softened
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3/4 csugar
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1/4 cmilk
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1 lgegg
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1 lgegg white
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1 tspalmond extract
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3/4 ccherry preserves
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1 cconfectioners' sugar
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1/2 tsppure vanilla extract
How To Make cherry tart cookies
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1Adjust oven racks to upper middle & lower middle positions & heat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine flour, baking soda & salt in bowl.
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2Using stand mixer fitted with paddle, beat butter & sugar on medium speed until pale & fluffy, about 2 minutes. Add 2 Tbsp milk, whole egg & almond extract & beat until incorporated. Reduce speed to low, add flour mixture in 3 additions & mix until just combined, scraping down bowl as needed.
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3Lightly beat egg white in bowl. Working on lightly floured counter, divid dough in 1/2 & form each into 4" disk. Roll each dish into 1/4" thick circle. Using 2 1/2" round cookie cutter, cut out rounds, gathering & rerolling dough as necessary. Transfer 1/2 of rounds to prepared sheets, 1" apart. Place heaping tsp of preserves in center of each round. Top with remaining rounds & crimp with fork. Brush filled rounds with beaten egg white & cut 1/2" X into center of each.
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4Bake until edges are lightly browned, 12 - 14 minutes, switching & rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes & then transfer to wire rack to cool completely, about 1 hour. Whisk confectioners' sugar, remaining 2 Tbsp milk & vanilla in bowl until smooth. Brush cookies with glaze & let sit for 30 minutes. Serve. (Tarts can be stored at room temperature for up to 2 days.)
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