Hawaiian Cookie Tarts

COOKIE:
1-3/4 cups flour
1/2 cup powdered sugar
2 tablespoons cornstarch
1 cup margarine or butter, softened
1 tsp. Vanilla

FILLING:
1 cup pineapple preserves
1/2 cup sugar
1 egg
1-1/2 cups coconut
Powdered sugar

Heat oven to 350*.
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/2 cup powdered sugar and cornstarch; mix well. Add margarine and vanilla; with spoon, stir until soft dough forms. Shape dough into 1-inch balls. Place 1 ball in each of 36 ungreased miniature muffin cups; press in bottom and up sides of each cup.
Spoon 1 teaspoon pineapple preserves into each dough-lined cup. In small bowl, combine sugar and egg; beat with fork until well blended. Add coconut; stir until well coated with egg mixture. Spoon 1 teaspoon coconut mixture over preserves in each cup.

Bake at 350* for 23 to 33 minutes or until cookie crusts are very light golden brown. Cool in pans 20 minutes.

To release cookies from cups, hold muffin pan upside down at an angle over wire rack. With handle of table knife, firmly tap bottom of each cup until cookie releases. Cool 15 minutes or until completely cooled. Just before serving, sprinkle with powdered sugar.

Makes 3 dozen cookie tarts.

Sent to the Recipe Dude by: Jan