Chocolate-Cherry Sand Tarts
3/4 cup sugar
3/4 cup butter or margarine — softened
1 egg white
1 3/4 cups all-purpose flour
1/4 cup baking cocoa
1 3/4 cups (about) cherry preserves
Chocolate Drizzle — (recipe follows)
CHOCOLATE DRIZZLE
2/3 cup semisweet chocolate chips
1 tablespoon shortening
Beat sugar, butter and egg white in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour and cocoa. Cover and
refrigerate about 2 hours or until firm.
Heat oven to 350ş. Shape dough into 1-inch balls. Press each ball in
bottom and up side of each ungreased sandbakelse mold, about 1 3/4 × 1/2
inch. Spoon about 1 1/2 teaspoons cherry preserves into each mold. Place
on cookie sheet.
Bake 12 to 15 minutes or until crust is set. Cool 10 minutes; carefully
remove from molds to wire rack. Cool completely. Drizzle with Chocolate
Drizzle.
CHOCOLATE DRIZZLE:
Melt ingredients over low heat, stirring occasionally, until smooth.
Yield:
“54 Cookies”
Chill:
“2:00″
Per serving: 86 Calories (kcal); 4g Total Fat; (34% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 35mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
To quickly make Chocolate Glaze, place chocolate chips and
shortening in a microwavable bowl. Microwave uncovered on Medium
(50%) 1 to 2 minutes or until mixture can be stirred smooth.
Sandbakelse Mold
A sandbakelse mold is a metal pan designed with tiny fluted cups
and is used to bake tiny cookies with a filling. These molds can
be found at kitchenware specialty stores.
Comments
Got something to say?