Sugar Cookie Tartlets

Sugar Cookie Tartlets requires roughly 40 minutes from start to finish. This recipe serves 5 and costs $1.27 per serving. One portion of this dish contains roughly 2g of protein, 33g of fat, and a total of 685 calories. It works well as a rather inexpensive side dish for Christmas. This recipe is liked by 6 foodies and cooks. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of vanillan extract, egg, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Cinnamon Spice and Everything Nice. All things considered, we decided this recipe deserves a spoonacular score of 7%. This score is improvable. Similar recipes are Maple Sugar Tartlets, Roasted Apricot Cinnamon Sugar Tartlets, and Chocolate Custard Tartlets in Almond Cookie Crust with Saffron Ice Cream.

Servings: 5

Preparation duration: 30 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large bowl beat the shortening, butter, sour cream, sugars, salt, baking powder and vanilla together on medium speed until smooth and creamy. Add the egg and beat until fluffy.In a separate bowl whisk together the flour and cornstarch then stir into the wet mixture.Divide the dough in half and form into 2 disks. Wrap in plastic wrap and refrigerate 30 minutes. Preheat oven to 350 degrees F. On a lightly floured surface roll the dough 1/8" thick. Cut the dough into shapes with a round cookie cutter and then cut the middle out of half of them with a small heart or round cookie cutter.Bake on lightly greased cookie sheets 8 - 10 minutes until light brown around the edges. Cool on wire racks. To assemble spoon about a half teaspoon jam into the center of the round cookies and place a center-cut cookie on top. Sprinkle with confectioners' sugar.

 

Step by step:

1. In a large bowl beat the shortening, butter, sour cream, sugars, salt, baking powder and vanilla together on medium speed until smooth and creamy.

2. Add the egg and beat until fluffy.In a separate bowl whisk together the flour and cornstarch then stir into the wet mixture.Divide the dough in half and form into 2 disks. Wrap in plastic wrap and refrigerate 30 minutes. Preheat oven to 350 degrees F. On a lightly floured surface roll the dough 1/8" thick.

3. Cut the dough into shapes with a round cookie cutter and then cut the middle out of half of them with a small heart or round cookie cutter.

4. Bake on lightly greased cookie sheets 8 - 10 minutes until light brown around the edges. Cool on wire racks. To assemble spoon about a half teaspoon jam into the center of the round cookies and place a center-cut cookie on top. Sprinkle with confectioners' sugar.

Nutrition Information:

covered percent of daily need