Hawaiian Cookie Tarts Recipe

Hawaiian Cookie Tarts

I made these Hawaiian Cookie Tarts in 1991, when I was working for State Farm.  The building was 3 different department of State Farm, and we all got together and had a party on one Friday afternoon.  I was one of the people who brought desserts…so I made these tarts.  How you like them!

Hawaiian Cookie Tarts Recipe

Hawaiian Cookie Tarts

1 ¾ cups flour

½ cup powdered sugar

2 Tbsp. cornstarch

1 cup margarine, softened

1 tsp. vanilla

Filling:   1 cup pineapple preserves

½ cup sugar

1 egg

1 ½ cups coconut

Powdered sugar

Preheat oven to 350 F.  In large bowl, combine flour, ½ cup powdered sugar and cornstarch; blend well.  Add margarine and vanilla.  By hand, blend until a soft dough forms.  Shape dough into 1-inch balls.  Place 1 ball in each of 36 ungreased miniature muffin cups; press in bottom and up sides of each cup.

Spoon 1 tsp. of the pineapple preserves into each dough-lined cup.  In small bowl, combine sugar and egg.  Using fork beat until well blended.  Stir in coconut until well coated with egg mixture.  Spoon 1 tsp. coconut mixture over pineapple preserves in each cup.

Bake at 350 F. for 23 to 33 minutes or until crusts are very light golden brown.  Cool 20 minutes.  To release cookies from cups, hold muffin pans upside down at an angle over wire rack. Using handle of table knife, firmly tap bottom of each cup until cookie releases.  Cool completely.  Just before serving, sprinkle with powdered sugar.   3 dozen cookies


(Recipe for the Hawaiian Cookie Tarts was in Pillsbury Classic Cookbook, Bake-Off 34th Contest Cookbook, page 78)

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