buttery raspberry tarts

How To Make buttery raspberry tarts

• 1

  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.
• 2

  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.
• 3

  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.
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