HAWAIIAN COOKIE TARTS*****
Steps:
- Preheat oven to 350. In large bowl, combine flour, powdered sugar and cornstarch; mix well. Add butter and vanilla; stir with spoon until soft dough forms. Shape dough into 1-inch balls. Place 1 ball in each of 36 ungreased miniature muffin cups; press in bottom and up sides of each cup.
- Spoon 1 teaspoon preserves into each dough-lined cup. In small bowl, combine sugar and egg; beat with fork until well blended. Add coconut; stir until well coated with egg mixture. Spoon 1 teaspoon coconut mixture over preserves in each cup.
- Bake at 350 for 23-33 minutes or until cookie crusts are very light golden brown. Cool in pans 20 minutes.
- To release cookies from cups, hold muffin pans upside down at an angle over wire rack. With handle of table knife, firmly tap bottom of each cup until cookie releases. Cool 15 minutes or until completely cooled. Can be dusted with powdered sugar prior to serving (never done this - always good as is).
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