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Tiny Fudge Tarts


1 1/2 cups flour
1/4 teaspoon salt
1/2 cup butter or margarine
3 tablespoons water
1 teaspoon vanilla
Fudge Filling (See below)

Heat oven to 350. Mix flour and salt. Cut in butter. Sprinkle with water and vanilla. Mix well with fork. Using 1/2 of dough at a time, roll out 1/16" thick on cloth-covered board generously sprinkled with sugar. Cut in 2 1/2" squares. Spread 1 level tsp filling in center of each square. Bring corners to center. Seal together. Place sealed side up or down on ungreased baking sheet. Bake 15 to 20 minutes. Makes about 2 1/2 dozen.

Fudge filling:

Mix the following ingredients thoroughly: 1/4 cup butter or margarine, 1 egg yolk, 1/2 cup sugar, 1 tsp vanilla, 1/4 cup cocoa and 1/2 cup finely chopped nuts or flaked coconut.

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Reviews of Tiny Fudge Tarts:

1-5 of 6 reviews   Next >>

  A cookie baker in Freedom, PA  Dec 29, 2011
Would not make this again.
I found the dough to be very tough and unmanageable. Also, the baked cookies were horrible since the dough tasted just like the recipe indicated - flour and water. Maybe crisco would be a good addition to the dough. 1 star

  Sam in texas  Jul 18, 2009
Would make this again.
My mother used to bake these for me when I was a little boy. She passed away when I was 15 so now my sister makes them for me as a Christmas treat. My wife has used the pie dough trick and tried them with chopped nuts. However, nothing beats the coconut!!! 5 stars

  Donna in From: The Beautiful State of Ohio!!!  Oct 30, 2006
Would make this again.
I didn't care for the dough part of this recipe. I used my pecan tarts recipe for the dough and they turned out EXCELLENT!!! Also, I used mini muffin tins just like I do for the pecan tarts. Here is the dough recipe I used: 2 Sticks of Butter or Margarine
2 Large Cream Cheese & 2 Cups Flour. Then I went from there and used the fudge filling in this recipe. I love this fudge filling better than my pecan now! Directions: tiny amount of dough roll and put in Greased tart or mini muffin pan spread up the sides and then put filling inside each cavity. Bake 350* 20-30 minutes or until brown.
5 stars

  A cookie baker in Southern California  May 25, 2004
Would make this again.
These Are the BEST COOKIES EVER!!! I first started baking them at 7 years old and they are still my favorite!
Plus you almost always have the ingrediants in the house.
5 stars

  Bruce in Kansas City  Dec 22, 2002
Would make this again.
These are my mothers favorite cookies as well as my children. My wife and I find the tart part of the recipe a little difficult , so we sometimes swap a favorite pie crust recipe. These taste great and don't last long. I definetely recommend them and would suggest try making them a few times to get the hang of it. 5 stars

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