mini shortbread tarts

Shortbread, for me, is always a Christmas holiday treat.  Baking these during the month of December makes it very special.  I was going through my blog looking for inspiration for dinner when I stopped at my recipe for thumbprint cookies.  I love these! This had me reminiscing about Christmas goodies and shortbread came to mind.  A lightbulb went off.  What if I combined the two?  This could be a future new addition to my Christmas baking.  I made these yesterday and I can honestly say they’re darned delicious!

you will need

1 cup soft butter
zest of 1 lemon
1 teaspoon vanilla extract
½ cup icing sugar (sifted)
1 ½ cups flour
1 teaspoon baking powder
⅛ teaspoon salt
½ cup cornstarch (sifted)
jam or favourite filling (lemon, Nutella, salted caramel)

method

Preheat oven to 350f (180c). Line a muffin tin with paper cups; I used foil-lined ones as they hold their shape better than paper. In a large bowl cream together butter, zest, and vanilla. Add icing sugar and mix well. Sift flour, baking powder, and salt in a bowl. Add half of the flour to the butter mixture. Use a spatula to mix, then add the remaining flour. Add cornstarch and mix well. The dough should be soft. Divide the dough into 12 even portions and roll it into balls.  Place each ball in a muffin cup.  Use your thumb to make an imprint in the middle. Bake 15-20 minutes until slightly golden.  Remove the tarts from the oven and reinforce the indentations that you made before baking. Allow the tarts to cool in the pan for 15 minutes then remove them to a cooling rack.

When completely cool, sprinkle the tart shells with powdered sugar then fill the indentations with your favourite jam or other fillings.

the culinary chase’s note:

These bite-sized tarts melt in your mouth. Enjoy!