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
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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
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FILLING
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1/2 craspberry preserves, i like smuckers simply fruit
How to Make Buttery Raspberry Tarts
- Heat 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. - Roll 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.
- Place 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
