Friday, June 19, 2009

Sugar Cookie Tarts Recipe

Sugar Cookie Tarts
makes about 2 ½ dozen cookies

Emily baked these cookies--my only assistance was in helping pick the black raspberries from our sprawling, out-of-control raspberry patch.

This picture was just taken 4 days earlier--we've been picking ever since and most are turning black now. They ripen really quickly.

To prevent fresh fruit from browning, toss fruit in a little lemon juice before placing on tarts.

2 cups sugar
1 cup shortening (sorry about the shortening! LOL)
¾ cup (1 ½ sticks) margarine (ick!) or butter (yeah!)
2 tsp vanilla
1 egg (ours came from one of our hens, naturally!)

3 ½ cups all-purpose flour (in our case, we were almost out of all-purpose, so Emily substituted
cake flour for probably 2 cups of the flour--I couldn't tell the difference)
1 tsp baking powder
¼ tsp salt
Cream Cheese Spread—see recipe below
Toppings—sliced fresh fruit, mini chocolate chips, chopped pecans or jam and toasted sliced almonds

Heat oven to 375 deg F. Mix sugar, shortening, butter, vanilla and egg in large bowl. Stir in flour, baking powder and salt.

Roll half of dough at a time ¼ inch thick on lightly floured surface. Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie sheet. Bate 10-12 min or until light brown.

Cool slightly; remove from cookie sheet. Cool completely.

Prepare Cream Cheese Spread. Spread about 2 tsp over each cookie. Arrange toppings on spread. Refrigerate any remaining cookies (who ever has remaining cookies?? Oh, I get it: if you "sampled" some of the cream cheese spread and didn't have enough for all the cookies . . .).

Cream Cheese Spread
½ cup sugar
1 tsp vanilla
1 package (8 oz) cream cheese, softened (Emily used the kind in the tub, not the block, which starts out a lot softer, I think)

Mix ingredients until smooth.

Serving size (go ahead, laugh): 1 cookie (who ever ate one cookie???)
270 calories, 16g fat, 15 mg cholesterol, 115 mg sodium, 30g carbohydrates, 2g protein

They give advice on rolling if you’ve never done this kind of cookie—
Start with properly chilled dough. Avoid re-rolling dough more than twice; aim to roll it out once then assemble and “scraps” and roll them out together (once, or at most twice). Dust dough, rolling pin and work surface with just enough flour to keep dough from sticking, because excess flour makes cookies tough. Dough that is very sticky can be rolled between sheets of waxed paper.

This recipe is from Betty Crocker's Creative Cookies cookbook, pg. 26, copyright 1995 by General mills, Inc. The ISBN is 0-02-860366-4 if you want to try to find a copy.

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christinethecurious said...

The most beautiful blackberries I ever saw were when my parents found some growing in an old canal bed in New Jersey, they had a hobby of tracing old canals. We have a photo of a berry the size of my Dad's palm, and he was a carpenter!


Grandmother Wren said...

a very timely recipe at our house!
Maya just now came in from the backyard very upset with her Grampy because he cautioned her that the red blackberries were not ripe yet and would be sour.
They were! (Grampy is usually right)

I'll show her your pictures and restore her hope in the future of blackberries!

Jimmie said...

What a gorgeous project! And delicious too, I'm sure.

As a Southern girl, we picked blackberries but never saw raspberries.