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Christmas: Peppermint Candy Tarts

Source of Recipe


Pillsbury Holiday Baking, November 2006






List of Ingredients



• -- Tart Shells --
  
• ½ cup granulated sugar
  
• ½ cup butter or margarine, softened
  
• ½ tsp peppermint extract
  
• 1 egg
  
• 1½ cups all-purpose flour
  
• ¼ tsp baking soda
  
• ¼ tsp salt
  
• .
  
• -- Filling and Garnish --
  
• 2 cups powdered sugar
  
• 3 Tbsp butter or margarine, softened
  
• 2 or 3 drops red food coloring
  
• 2 to 3 Tbsp milk
  
• ½ cup crushed hard peppermint candies
  






Instructions



1. Heat oven to 350° F. Grease bottoms only of 32 mini muffin cups with shortening or cooking spray. In large bowl, beat granulated sugar and ½ cup butter with electric mixer on medium speed until fluffy. Beat in peppermint extract and egg until blended. On low speed, beat in flour, baking soda and salt.
   
   
2. Shape dough into 1½-inch balls. Press each ball in bottom and up side of muffin cup. Bake 9 to 12 minutes or until set and edges are light golden brown. Cool 1 minute; remove from muffin cups to cooling racks. Cool completely, about 15 minutes.
   
   
3. In small bowl, beat filling ingredients (except crushed candies) with electric mixer on medium speed until smooth and creamy. Stir in ¼ cup of the candies. Spoon or pipe 1 rounded measuring teaspoon filling into center of each tart shell. Sprinkle with remaining crushed candies.
   
   Makes 32 tarts.
   
   






Final Comments


VARIATION
Use green food color to make green filling, and use crushed green candies for the topping.