Hawaiian Cookie Tarts

Need a lacto ovo vegetarian dessert? Hawaiian Cookie Tarts could be a great recipe to try. This recipe serves 12. For 64 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 362 calories, 3g of protein, and 10g of fat. Not a lot of people made this recipe, and 2 would say it hit the spot. This recipe from Foodista requires ap flour, granulated sugar, cornstarch, and powdered sugar. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. With a spoonacular score of 21%, this dish is rather bad. Hawaiian Cookie Balls, Sugar Cookie Tarts, and Linzer Cookie Tarts are very similar to this recipe.

Servings: 12

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Pre heat oven to 350 degrees F. In a large bowl combine flour, powdered sugar, and cornstarch. Using a spoon, mix in apple sauce and vanilla extract until a soft dough forms.
2. Shape dough into 1-inch balls and place in prepared muffin pans. Press dough in bottom and up the side of each muffin cup. Bake the dough-lined cup for about 8-10 minutes. Remove the muffin pan from the oven and let rest for a few minutes. Spoon 1 teaspoon of preserves into each muffin cup.
3. In a small bowl mix together sugar, egg and coconut with a fork until well blended. Spoon a teaspoon of coconut mixture over preserves in each cup.
4. Bake 23 -33 minutes or until cookie crusts are lightly golden brown. Cool in pans on a cooling rack for 30 minutes.
5. Gently remove each cookie tart, sprinkle with confectioners sugar and serve!

 

Step by step:

1. Pre heat oven to 350 degrees F. In a large bowl combine flour, powdered sugar, and cornstarch. Using a spoon, mix in apple sauce and vanilla extract until a soft dough forms.Shape dough into 1-inch balls and place in prepared muffin pans. Press dough in bottom and up the side of each muffin cup.

2. Bake the dough-lined cup for about 8-10 minutes.

3. Remove the muffin pan from the oven and let rest for a few minutes. Spoon 1 teaspoon of preserves into each muffin cup.In a small bowl mix together sugar, egg and coconut with a fork until well blended. Spoon a teaspoon of coconut mixture over preserves in each cup.

4. Bake 23 -33 minutes or until cookie crusts are lightly golden brown. Cool in pans on a cooling rack for 30 minutes.Gently remove each cookie tart, sprinkle with confectioners sugar and serve!

Nutrition Information:

covered percent of daily need