Recipe by Dotty2
This is a recipe taken from my holiday dainty list. These are so soft, taste like a cookie, but made up as a tart with pie filling inside. Use whatever filling you desire. Our favorite is Raspberry pie filling. I have been making these for many years. I got the recipe from a cousin of mine.
Top Review by mandagirl
I made these for tomorrow's Easter celebration at my house. They look and smell so very good! I haven't tasted them yet, but I'm pretty sure we will love them! : )<br/>Unfortunately, I didn't have shortening, I don't usually buy it, so I had to use unsalted butter, which I always have on hand. They seem to be fine, so I hope this change hasn't affected them.
- 1 cup shortening, soft (do not use butter)
- 1 cup sugar
- 3 eggs, well beaten
- 1 teaspoon vanilla
- 1 tablespoon milk
- 1⁄2 teaspoon salt
- 3 teaspoons baking powder
- 2 1⁄2 cups flour
- pie filling, such as cherry, blueberry, raspberry
Directions See How It's Made
- Cream shortening and sugar.
- Add beaten eggs , vanilla and milk and beat well.
- Mix together salt, baking powder and flour.
- Add about half flour mixture using mixer; stir in the rest by hand.
- If mixture is very soft add a bit more flour. Be sure not to add too much flour.
- Place in the refrigerator to chill for 1/2 to 1 hour if the dough is still too soft to roll into balls.
- Roll into 1/2 inch balls.
- Place balls into well-greased mini tart pans.
- Press the balls into the pan to create little shells. This may take a bit of practice.
- Put about 1/2 teaspoon pie filling into the center of each tart.
- Bake at 350 degrees Fahrenheit for about 12 to 15 minutes.
- They should be a very light color. Don't let them get too dark or they will be dry.
- Time does not include if chilling time is required.