Best Tiny Fudge Tarts Recipes
TINY FUDGE TARTS
This cookie is like a fudge-filled shortbread.
Provided by AQOS
Categories Desserts Cookies Filled Cookie Recipes
Time 1h
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the flour and salt. Cut in the butter with a pastry cutter or fork until only small lumps remain. Sprinkle the water and 1 teaspoon vanilla over the mixture and mix well using a fork. Set aside.
- In a small bowl, mix together 1/4 cup butter, egg yolk and sugar until smooth. Beat in 1 teaspoon vanilla, cocoa and coconut until smooth. Set aside. Use 1/2 of the dough at a time. On a cloth covered board, dusted generously with sugar, roll dough out to 1/16 inch thick. Cut the dough into 2 1/2 inch squares. Spread 1 teaspoon of filling onto each square, bring the corners to the center and press lightly to seal. Place them onto an ungreased cookie sheet about 2 inches apart.
- Bake for 15 to 20 minutes, or until edges are golden. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 86.2 calories, Carbohydrate 9.2 g, Cholesterol 19 mg, Fat 5.3 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.4 g, Sodium 56.2 mg, Sugar 3.9 g
TINY FUDGE TARTS
A good old recipe I modified from 1963 Betty Crocker's Cooky Book. Makes lovely cookies or sweet appetizers.
Provided by hnong
Categories Dessert
Time 1h15m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Mix flour, sugar and salt; cut in butter. Sprinkle with water and vanilla; mix well with a fork.
- Using 1/2 of the dough at a time, roll out to 1/16 inch thick on cloth-covered beard generously sprinkled with sugar. Cut in 2 1/2 inch squares.
- Dollop 1 level teaspoon of the filling in the center of each square. Bring corners to center and seal together. Place sealed side up on ungreased baking sheets.
- Bake 15 to 20 minutes.
- Makes about 2 dozen tarts.
Nutrition Facts : Calories 103.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 23.1, Sodium 65.6, Carbohydrate 11.3, Fiber 0.3, Sugar 5.5, Protein 1.1
EVELYN'S TINY FUDGE TARTS
This is a very old recipe from Kevin and Connor's grandmother. Yummy.
Provided by Susan McGreevy
Categories Chocolate
Time 1h
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350 degrees. Sift flour. Mix flour and salt, cut in butter. Add water and vanilla. Mix well with a fork. Mix into a dough. Use 1/2 of dough at a time.
- 2. Roll out 1/16th of an inch thick on cloth covered board sprinkled with sugar. Cut into 2 1/2 inch squares. Spread 1 level teaspon of fudge filling (see below) in center of each square. Bring corners to center; seal together. Place sealed side up or down on ungreased baking sheet. Bake 15 to 20 minutes. Makes 2 1/2 dozen.
- 3. Fudge Filling: Mix thoroughly: 1/4 cup butter or margarine, 1 egg yolk, 1/2 cup sugar, 1 teaspoon vanilla, 1/4 cup cocoa, and 1/2 cup finely chopped nuts or flaked coconuts.
TINY FUDGE TARTS
Steps:
- Oven 350 Mix flour and salt, cut in butter. Sprinkle with water and vanilla. Mix well with fork. Using Dough 1/2 @ a time, roll out 1/16" thick on board with LOTS of sugar. Cut into 21/2" squares. Spread 1 level top filling on center of each square. Bring Corners to center. Seal. Place on ungreased cookie sheet. Bake 15-20 min.
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