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Tiny Fudge Tarts
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Decadent fudge-filled shortbread cookie.
Ingredients:
  • 1.5 cups all-purpose flour
  • 0.25 teaspoon salt
  • 0.5 cup butter, softened
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • 0.25 cup butter, softened
  • 1 egg yolk
  • 0.5 cup white sugar
  • 0.25 cup unsweetened cocoa powder
  • 0.5 cup flaked coconut
Instructions:
  • Preheat oven to 350°F (175°C) for a perfect bake.
  • Combine flour and salt in a medium bowl. Use a pastry cutter or fork to incorporate butter until small lumps form. Drizzle water and 1 teaspoon of vanilla over the mix, and blend well with a fork. Set aside.
  • Mix together butter, egg yolk, and sugar until smooth in a small bowl. Add vanilla, cocoa, and coconut and mix until smooth. Roll out half of the dough on a sugar-dusted cloth-covered board to 1/16 inch thickness. Cut into 2 1/2 inch squares. Spread 1 teaspoon of filling on each square, fold corners to the center, gently press to seal, and place on an ungreased cookie sheet 2 inches apart.
  • Bake for 15 to 20 minutes, or until edges are golden. Allow to cool on the cookie sheets briefly before transferring to wire racks to cool completely.

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