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Prep Time: 1 Minutes Cook Time: 9 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This recipe comes from a Pillsbury holiday baking cookbook. I haven't tried it yet, but it looks good. Ingredients:
1/2 cup sugar |
1/2 cup butter, softened |
1/2 teaspoon peppermint extract |
1 egg |
1 1/2 cups flour |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
2 cups powdered sugar |
3 tablespoons butter, softened |
2 -3 drops red food coloring |
2 -3 tablespoons milk |
1/2 cup hard peppermint candy, crushed, about 18 candies |
Directions:
1. FOR TARTS:.
2. Heat oven to 350.
3. Grease bottoms only of 32 mini muffin cups.
4. In a large bowl, beat sugar and 1/2 cup butter until fluffy.
5. Beat in peppermint extract and egg until blended.
6. On low speed, beat in flour, baking soda and salt.
7. Shape dough into 1 1/2 inch balls.
8. Press each ball in bottom up the sides of muffin cups.
9. Bake 9-12 minutes until set and edges are light golden brown.
10. Cool 1 minute, remove from muffin cups to cooling racks.
11. Cool completely, about 15 minutes.
12. FOR FILLING:.
13. In small bowl, beat powdered sugar, 3 Tbsp butter, food coloring, and milk on medium speed until smooth and creamy.
14. Stir in 1/4 cup of the crushed candies.
15. Spoon or pipe 1 rounded tsp of filling into each tart shell.
16. Sprinkle with remaining crushed candies.
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