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CHERRY COOKIE TARTS

A tender, almond-flavored dough, cherry filling and thin glaze make these so special.

—JANICE CHRISTOFFERSON EAGLE RIVER, WI


PREP: 45 MIN. + CHILLING • BAKE: 15 MIN./BATCH + COOLING • MAKES: 3 DOZEN

3/4 cup unsalted butter, softened

3/4 cup sugar

1 large egg

2 tablespoons 2% milk

1 teaspoon almond extract

1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup cherry preserves

1 large egg white, lightly beaten

GLAZE

1 cup confectioners’ sugar

2 tablespoons 2% milk

1/2 teaspoon vanilla extract

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and extract. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate for 1 hour or until easy to handle.

2. Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter.

3. Place half of the cutouts 2 in. apart on greased baking sheets. Top each with a heaping teaspoonful of preserves; top with remaining cutouts. Crimp edges together with a fork to seal. With a sharp knife, cut an X in the top of each cookie. Brush tops with egg white.

4. Bake 12-15 minutes or until edges are light brown. Remove to wire racks to cool completely.

5. In a small bowl, mix glaze ingredients; spread over cooled cookies. Let stand until set.