Peppermint Candy Tarts Food

PEPPERMINT MELTAWAYS

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.

PEPPERMINT CANDY TARTS

Steps:

• FOR TARTS:.
• Heat oven to 350.
• Grease bottoms only of 32 mini muffin cups.
• In a large bowl, beat sugar and 1/2 cup butter until fluffy.
• Beat in peppermint extract and egg until blended.
• On low speed, beat in flour, baking soda and salt.
• Shape dough into 1 1/2 inch balls.
• Press each ball in bottom up the sides of muffin cups.
• Bake 9-12 minutes until set and edges are light golden brown.
• Cool 1 minute, remove from muffin cups to cooling racks.
• Cool completely, about 15 minutes.
• FOR FILLING:.
• In small bowl, beat powdered sugar, 3 Tbsp butter, food coloring, and milk on medium speed until smooth and creamy.
• Stir in 1/4 cup of the crushed candies.
• Spoon or pipe 1 rounded tsp of filling into each tart shell.
• Sprinkle with remaining crushed candies.