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Full Online Book HomeLearning KitchenCookies - Tartlets - Chocolate Nut Tarts
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Cookies - Tartlets -  Chocolate Nut Tarts Post by :jet4me2fly Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2863

Click below to download : Cookies - Tartlets - Chocolate Nut Tarts (Format : PDF)

Cookies - Tartlets - Chocolate Nut Tarts

Yield: 48 Servings

1 (15 oz) pkg Fudge brownie mix
2 - 1/2 C Walnuts
1 Tb butter, melted
2 Tbs dark corn syrup

Preheat oven to 350.

Prepare brownie mix according to package directions and set aside.

Chop nuts finely with food chopper. Combine nuts, butter and corn syrup. Generously spray mini-muffin pan with cooking spray. Scoop small amount of mixture into the bottom of muffin wells and press with mini-tart shaper to form a shallow crust (flour tart shaper after each use). Place brownie mixture on top of nuts. Bake 13 - 16 minutes.

Cool for 15 minutes or until tarts remove easily from pan.
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Cookies - Tartlets -  Cookie Kisses Cookies - Tartlets - Cookie Kisses

Cookies - Tartlets -  Cookie Kisses
1 (20 oz.) pkg. refrigerated chocolate chip cookie dough 36 chocolate Kisses, unwrapped Flour Preheat oven to 350ºF. Cut roll of dough into 9 slices. Cut each circle into 4 pieces. Lightly grease 3 mini-muffin pans. Place one piece of dough in each cup. Dip mini-tart shaper in flour and press into dough to form a cup. Re-flour the mini-tart shaper between forming each cup. Place a chocolate kiss in each cup. Bake for 10 to 12 minutes. Let cookies cool in the pan for 15 minutes before removing to cooling rack.

Cookies - Tartlets -  Chocolate Ginger Tassies Cookies - Tartlets - Chocolate Ginger Tassies

Cookies - Tartlets -  Chocolate Ginger Tassies
1/3 cup butter, softened 1/4 cup icing sugar, sifted 1 egg yolk 1/2 tsp vanilla 1 cup flour 1 Tbs cornstarch pinch of salt Filling: 1/4 cup finely chopped drained preserved ginger 1/2 cup granulated sugar 2 Tbs butter 4 oz semi-sweet chocolate, chopped In large bowl, beat butter with icing sugar until light and fluffy. Beat in egg yolk and vanilla. Stir together flour, cornstarch and salt; gradually stir into butter mixture to form smooth dough. Place rounded teaspoonfuls into each of thirty six 1-1/4" mini-tart tins; evenly press over bottom and up sides and make indentations in the centre.