Post by carnation037 on Dec 24, 2002 10:19:21 GMT -6
Mini Fruitcake Tarts
1 (20-ounce) package refrigerated sugar cookie dough
1 cup powdered sugar
1/2 cup butter
1/3 cup dark corn syrup
3/4 cup chopped mixed dried fruit
1/4 cup chopped pecans
2 teaspoons grated orange peel
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Pre-heat oven to 350 degrees.
Press 1 tablespoon cookie dough into each cup of mini muffin pans.
Bake for 7 to 10 minutes or until very lightly browned. Remove from oven.
Combine sugar, butter and corn syrup in 2 quart saucepan.
Cook over medium heat, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes).
Remove from heat; stir in chopped fruit, pecans, orange peel, cinnamon and nutmeg.
Spoon filling into baked shells.
Bake for 5 minutes.
Cool 20 minutes; remove from pans.
1 (20-ounce) package refrigerated sugar cookie dough
1 cup powdered sugar
1/2 cup butter
1/3 cup dark corn syrup
3/4 cup chopped mixed dried fruit
1/4 cup chopped pecans
2 teaspoons grated orange peel
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Pre-heat oven to 350 degrees.
Press 1 tablespoon cookie dough into each cup of mini muffin pans.
Bake for 7 to 10 minutes or until very lightly browned. Remove from oven.
Combine sugar, butter and corn syrup in 2 quart saucepan.
Cook over medium heat, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes).
Remove from heat; stir in chopped fruit, pecans, orange peel, cinnamon and nutmeg.
Spoon filling into baked shells.
Bake for 5 minutes.
Cool 20 minutes; remove from pans.