buttery raspberry tarts
(1 rating)
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These are another family fave. Kind of a trick to making them, the dough is short, but worth it.. very worth it.
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(1 rating)
prep time
2 Hr
cook time
20 Min
Ingredients For buttery raspberry tarts
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2 1/2 cap flour
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2/3 cland o lakes butter
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1/2 csugar
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1egg
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2 Tbspmilk
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1 tspalmond extract
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1/4 tspbaking soda
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1/4 tspsalt
- FILLING
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1/2 craspberry preserves, i like smuckers simply fruit
How To Make buttery raspberry tarts
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1Heat oven to 350°F. Combine all ingredients except raspberry preserves in large bowl. Beat at low speed, scraping bowl often, until well mixed. half the dough and wrap each piece, refrigerate for 1 hour.
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2Roll out dough on well-floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter.
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3Place half of cookies, 2 inches apart, onto greased cookie sheets; place 1 teaspoon preserves in center of each cookie. Make cut-out with very small cookie cutter in tops of remaining cookies. Place on top of preserves; press edges together with fork. Bake for 12 to 15 minutes or until edges are very lightly browned.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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