Create A Cookie Tarts Recipes

Steps:

• Preheat oven to 400°. In a large bowl, beat butter and sugars until blended. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture. , Shape level tablespoons of dough into 2-1/2-in.-wide patties. Press onto bottoms and up the sides of greased mini-muffin cups., Bake until set, 8-10 minutes. Immediately press a deep indentation in center of each with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely., For filling, in a small heavy saucepan, combine chocolate chips, cream and butter; cook and stir over medium heat until smooth. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat, stirring constantly, until mixture is thickened and a thermometer reads at least 160°, 15-17 minutes. Do not allow to boil. Immediately transfer filling to a bowl; cool 20 minutes, stirring occasionally., Spoon 1 tablespoon filling into each crust. Top with sprinkles. Refrigerate until cold, about 1 hour.

Steps:

• Heat oven to 375°F. Stir Bisquick, 2/3 cup sugar, the butter and eggs in large bowl until soft dough forms. Pat dough into sixteen 3-inch circles on ungreased cookie sheets.
• Bake 8 to 10 minutes or until edges just begin to brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Beat cream cheese, 1/3 cup sugar and the vanilla in small bowl with electric mixer on low speed until smooth. Beat in whipping cream on high speed until stiff peaks form. Spread over tarts to within 1/4 inch of edges. Place fruit on top; brush with jelly. Store covered in refrigerator.

Steps:

• Heat the oven to 375°. Crack the egg on side of the large bowl, letting egg slip into bowl. Add the 2 cups sugar, shortening, margarine and 2 teaspoons vanilla to egg. Stir with the wooden spoon until mixed.
• Add the 3 1/2 cups flour, baking powder and salt to sugar mixture. Stir until mixed. (If dough is very soft, cover it with plastic wrap and put it in the refrigerator for about 1 hour.)
• Sprinkle the 2 tablespoons flour over a clean surface (such as a kitchen counter or breadboard). Put dough on surface. Divide dough in half. Roll half of dough at a time, using rolling pin, until 1/4 inch thick. Use the ruler to measure, if you like.
• Dip the cookie cutter into a small amount of flour, then cut the dough with the cookie cutter. Put cookies 2 inches apart on the cookie sheet (you do not need to grease the cookie sheet).
• Bake 10 to 12 minutes or until cookies are light brown. Use the pot holders to take cookie sheet out of oven. Cool cookies on cookie sheet for 1 minute. Take cookies off cookie sheet, using the pancake turner. Cool cookies on the wire cooling rack before frosting them.
• While the cookies are cooling, make the Cream Cheese Frosting by putting the cream cheese, 1/2 cup sugar and 1 teaspoon vanilla in the small bowl. Stir with the wooden spoon until smooth and creamy.
• Spread about 2 teaspoons of the frosting over each cookie, using the table knife or spatula. Top with your favorite toppings. Cover any leftover cookies with plastic wrap, and put them in the refrigerator.