Bursts of orange amongst chewy coconut and nestled in a cookie cup describes today's cookie.
Ingredients: 1/2 cup butter, softened, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 teaspoon salt, 1 egg. Filling: 1 egg, 4 ounces (1/4 cup)flaked coconut, 2/3 cup granulated sugar, 1/2 teaspoon grated orange.
Instructions: Place flour, sugar and salt in large mixing bowl; cut butter into flour mixture and blend with fingers until thoroughly mixed. Beat egg slightly; pour over flour mixturee and stir with fork until moistened. Gather dough into a ball; wrap in plastic wrap and refrigerate 1-2 hours or until easy to handle.
Make filling: mix egg, coconut, sugar and orange peel in small bowl; set aside.
Preheat oven to 375 degrees. For each tart, press about 1 teaspoon of dough onto bottom and sides of each cup of an ungreased mini-muffin cup pan. Fill each tart with about 1 teaspoon of filling. Bake in preheated 375 degree oven until filling is golden brown, about 12 minutes; cool slightly. Gently tap tartlets from pan or use a sharp knife around the edges to release. Cool completely.
Makes about 3 dozen.
"Betty Crocker's Cookie Book", Western Publishing Company, Inc., Racine, WI, 1981.
Cookies Rule!!!
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