Sugar Cookie Tartlets

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 3/4 cup Strawberry or seedless raspberry jam

• Baking & Spices

  • 2 1/2 cup All-purpose flour, unbleached
  • 1 tsp Baking powder
  • 1/2 cup Brown sugar
  • 1 Confectioners' sugar
  • 1/2 cup Cornstarch
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1/2 cup Vegetable shortening

• Dairy

  • 1/4 cup Butter
  • 1/4 cup Sour cream

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 1/2 cup vegetable shortening
• 1/4 cup butter
• 1/4 cup sour cream
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 egg
• 2 + 1/2 cup unbleached all-purpose flour
• 1/2 cup cornstarch
• about 3/4 cup strawberry or seedless raspberry jam
• confectioners sugar for sprinkling over top

Directions

• In a large bowl beat the shortening, butter, sour cream, sugars, salt, baking powder and vanilla together on medium speed until smooth and creamy. Add the egg and beat until fluffy.
• In a separate bowl whisk together the flour and cornstarch then stir into the wet mixture.
• Divide the dough in half and form into 2 disks. Wrap in plastic wrap and refrigerate 30 minutes.
• Preheat oven to 350 degrees F. On a lightly floured surface roll the dough 1/8 thick. Cut the dough into shapes with a round cookie cutter and then cut the middle out of half of them with a small heart or round cookie cutter.
• Bake on lightly greased cookie sheets 8 - 10 minutes until light brown around the edges. Cool on wire racks.
• To assemble spoon about a half teaspoon jam into the center of the round cookies and place a center-cut cookie on top. Sprinkle with confectioners sugar.