Buttery Raspberry Tarts
By
Georgane Vann
@Georgart53
1
These are another family fave.
Kind of a trick to making them, the dough is short, but worth it.. very
worth it.
Kind of a trick to making them, the dough is short, but worth it.. very
worth it.
Ingredients
- 2 1/2 c
- ap flour
- 2/3 c
- land o lakes butter
- 1/2 c
- sugar
- 1
- egg
- 2 Tbsp
- milk
- 1 tsp
- almond extract
- 1/4 tsp
- baking soda
- 1/4 tsp
- salt
- 1/2 c
- raspberry preserves, i like smuckers simply fruit
FILLING
How to Make Buttery Raspberry Tarts
- 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. - 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.
- 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.
About Buttery Raspberry Tarts
Course/Dish: Cookies
