Tiny  Shortbread  Tarts

 

 

 

 

INGREDIENTS:

1 cup butter, softened

  1/2 cup confectioners sugar

2 cups all-purpose flour

1 can (21 ounces) raspberry, cherry or strawberry pie filling

 

 


DIRECTIONS:

 

Preheat oven to 300 degrees.

 

In a large bowl, cream butter and confectioners sugar until light and fluffy.

Gradually add flour and mix well.

 

Shape into 1 inch balls.

Press onto the bottom and up the sides of greased miniature muffin cups.

 

Bake for 17 to 22 minutes.

 

Cool for 15 minutes before carefully removing from pan to wire rack to cool completely.

 

Spoon 1 teaspoon of pie filling into each tart.


 

Serves 3 dozen desserts

 

 

 

 

 

Stuffed  Strawberries

 

 

 

 

INGREDIENTS:

24 large fresh strawberries

1/2 cup spreadable strawberry cream cheese

3 tablespoons sour cream

 

 

 

DIRECTIONS:

 

Remove stems from the strawberries.

 

Place point side up on a cutting board.

Cut a deep "x" in the top of each berry.

Carefully spread berries apart.

 

In a bowl, beat cream cheese and sour cream until smooth.

Pipe or spoon filling into each berry.

 

Refrigerate until serving.

 

 

Serves 2 dozen desserts

 

 

 

 

 

Cranberry  Nut  Bars

 

 

 

 

INGREDIENTS:
 

2 eggs

1 cup granulated sugar

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1/2 cup butter, melted

1 1/2 cups all-purpose flour

1 teaspoon baking powder

2 cups fresh or frozen cranberries

1/2 cup chopped walnuts

 

 

 

DIRECTIONS:

 

Preheat oven to 350 degrees.

 

In a bowl, beat eggs, sugar, extracts and salt.

Add butter.

 

In a separate bowl, combine flour and baking powder.

Gradually add to the sugar mixture and mix well.

Fold in cranberries and nuts.

 

Transfer to a greased 13 inch x 9 inch baking pan.

Bake for 30 to 35 minutes or until golden brown.

 

Cool on a wire rack.

 

Cut into bars.

 

 

Serves 2 dozen desserts

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond