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:
1 3/4 cups AP flour
½ cup apple sauce
1/4 pound butter
1 cup Coconut
2 tablespoons cornstarch
1 egg
½ cup granulated sugar
1 cup pineapple preserves
2 cups Powdered sugar
1 teaspoon vanilla extract
Equipment:
bowl
oven
muffin tray
wire rack
Cooking instruction summary:
- 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. 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.
- 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.
- 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!
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
