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Full Online Book HomeLearning KitchenCookies - Tartlets - Peanut Butter Tarts
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Cookies - Tartlets -  Peanut Butter Tarts Post by :Kaymand Category :Learning Kitchen Author :Unknown Date :January 2012 Read :921

Click below to download : Cookies - Tartlets - Peanut Butter Tarts (Format : PDF)

Cookies - Tartlets - Peanut Butter Tarts

1 roll refrigerated peanut butter dough
1 bag of small Reese’s peanut butter cups
sugar to coat

Preheat the oven to the temperature indicated on the cookie package. Roll the dough into small balls (about an inch) then roll them in sugar. Put a ball in each cup of the mini-muffin pan. Press down lightly on each one to slightly flatten. Bake according to the package directions.

While the cookies are baking, remove the wrappers from the candy. When the cookies are done remove from oven and immediately press one peanut butter cup in each cup. Let cool and remove. Makes 3 dozen.

note: if you are using a pan that is not nonstick, spray a little PAM on it.
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Cookies - Tartlets -  Pecan Tarts Cookies - Tartlets - Pecan Tarts

Cookies - Tartlets -  Pecan Tarts
1/4 pound margarine 3 ounces cream cheese 1 cup all-purpose flour 2 eggs 1 1/2 cups light brown sugar 2 tablespoons butter -- melted dash salt 1/2 teaspoon vanilla 1/2 cup pecans -- chopped For pastry: Cream margarine and cream cheese; add flour and mix. Make into 24 balls and put in tart pans; flatten out to fit cups. (This can be doubled easily). For filling: Break eggs; do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill tart cups half full and bake at 350 F. for 30 minutes until delicately browned. Cool 5 minutes; remove

Cookies - Tartlets -  Maids Of Honour Cookies - Tartlets - Maids Of Honour

Cookies - Tartlets -  Maids Of Honour
Yield: 12 servings 1 1/2 c Flour 1 pn Of Salt 1/2 c Cold Butter or margarine Water Filling: Jam 6 oz Cottage cheese, sieved 1/3 c Golden Raisins 1/2 ts Almond extract 2 tb Ground or finely chopped Almonds2 Eggs Topping: 2/3 c Confectioners sugar, sifted water Few drops Almond extract To make pastry, sift flour and salt into a bowl. Add 1/3 of the butter or margarine and rub in until the mixture resembles breadcrumbs. Add enough water to make an elastic dough. Roll out to an oblong on a lightly floured board. Cut the remaining fat into small