Shortbread Tarts

1 cup butter, softened
1/2 cup confectioners' sugar
2 cups flour
can (21 oz.) cherry, raspberry, or strawberry pie filling

Cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well.
Shape into 1-inch ball; Press onto the bottom and up sides of greased miniature muffin cups.
(Since I don't have this muffin pan, I buy one for a couple dollars in the grocery store, made of strong foil and that is disposable.) Bake at 300 degrees for about 17-22 minutes or until set. Cool
for 15 minutes before carefully removing from pan. Cool completely. Spoon one teaspoon of pie filling into each tart. Makes about 3 dozen.



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