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Full Online Book HomeLearning KitchenCookies - Tart Cookies Pumpkin Tarts
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Cookies - Tart Cookies Pumpkin Tarts Post by :douglasr Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1376

Click below to download : Cookies - Tart Cookies Pumpkin Tarts (Format : PDF)

Cookies - Tart Cookies Pumpkin Tarts

12 oz. cream cheese, softened
1 lb. butter or margarine, softened
4 c. flour
4 TBS. granulated sugar

Cream together cream cheese and butter. Add sugar and mix well. Gradually add flour until soft dough forms. Roll dough into 1-inch balls (approx. 90) and press into small tart pans to form shell. (Note: tart pans should be greased if they don't have a non-stick surface).

12 oz. cream cheese, softened
1 c. brown sugar
1/2 tsp. salt
3 eggs
1 tsp. vanilla
1 tsp. cinnamon
1-3/4 tsp. pumpkin pie spice
2 c. canned pumpkin
1 large can evaporated milk

Cream together, cream cheese and brown sugar. Add salt and eggs, mixing well after each. Stir in vanilla, spices, pumpkin and evaporated milk. Mix well. Pour mixture into prepared tart shells, filling each 3/4 full.

Bake at 350 degrees for 25-30 minutes. Cool, and if desired, frost, using the following recipe.

Pumpkin Tart Icing:
8 oz. cream cheese, softened
1/2 c. butter or margarine, softened
1/2 c. shortening
1 (7 oz.) jar marshmallow creme
1 lb. powdered sugar

Cream together, butter, shortening, cream cheese and marshmallow creme. Add powdered sugar and beat until fluffy. Spread on cooled tarts, or use pastry bag. Keep tarts refrigerated.
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Cookies - Tart Cookies Raspberry Almond Tartlets Cookies - Tart Cookies Raspberry Almond Tartlets

Cookies - Tart Cookies Raspberry Almond Tartlets
Pastry: 1 cup all purpose flour 3 tablespoon powdered sugar 1/3 cup firm butter or margarine 1 egg yolk 1/4 teaspoon almond extract 2 teaspoons water Preheat oven to 350 degreesMix flour and powdered sugar. Cut in butter or margarine til crumbly. Beat egg yolk with almond extract and water. With fork, stir egg mixture lightly into flour mixture. Mix til smooth. Filling:1/2 cup canned almond paste (approximately ½ of 8 ounce can) 1/4 cup soft butter or margarine 1 egg white 1/4 cup powdered sugar 1 tablespoon Kirsch (clear cherry brandy) 1/3 cup seedless raspberry preserves Beat almond paste, butter,

Cookies - Tart Cookies Pistachio Fudge Cups Cookies - Tart Cookies Pistachio Fudge Cups

Cookies - Tart Cookies Pistachio Fudge Cups
1/4 cup butter or margarine, softened 1 package (3 oz) cream cheese, softened 3/4 cup all-purpose flour 1/4 cup powdered sugar 2 tbs baking cocoa 1/2 tsp vanilla Pistachio fudge filling (recipe below) Heat oven to 350 degrees. Beat butter and cram cheese in large bowl with electric mixer on medium speed or mix with spoon. Stir in remaining ingredients except for pistachio fudge filling. Shape dough into 1-inch balls. Press each ball in bottom and up side of each of 24 small ungreased muffin cups 13/4 x 1 inch. Preferably foil cups. Prepare Pistachio Fudge Filling. Spoon about 2 teaspoons