Tiny Fudge Tarts Good Recipes

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Thursday, June 16, 2016

Tiny Fudge Tarts

"This cookie is sort of a fudge-filled shortbread."

Ingredients :

1 half of cups all-purpose flour
1/four teaspoon salt
half of cup butter, softened
three tablespoons water
1 teaspoon vanilla extract
1/four cup butter, softened
1 egg yolk
1/2 cup white sugar
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
half cup flaked coconut

Instructions :

Prep : 30M	Cook : 30M	Ready in : 1H

Preheat oven to 350 levels F (a hundred seventy five ranges C).
In a medium bowl, stir together the flour and salt. Cut within the butter with a pastry cutter or fork until simplest small lumps remain. Sprinkle the water and 1 teaspoon vanilla over the aggregate and mix nicely the usage of a fork. Set aside.
In a small bowl, mix together 1/four cup butter, egg yolk and sugar until smooth. Beat in 1 teaspoon vanilla, cocoa and coconut till easy. Set apart. Use 1/2 of the dough at a time. On a material blanketed board, dusted generously with sugar, roll dough out to 1/sixteen inch thick. Cut the dough into 2 half of inch squares. Spread 1 teaspoon of filling onto each rectangular, deliver the corners to the middle and press lightly to seal. Place them onto an ungreased cookie sheet about 2 inches apart.
Bake for 15 to 20 minutes, or till edges are golden. Cool for a couple of minutes at the cookie sheets before disposing of to cord racks to chill completely.

Notes :

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