Hawaiian cookie tarts

Ingredients

• 3 ½ cups flour
• 1 cup powdered sugar
• 4 tablespoons cornstarch
• 2 cups butter
• 2 teaspoons vanilla
• 2 cups pineapple preserves
• 1 cup sugar
• 2 eggs
• 3 cups coconut
• Powdered sugar

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Preparation

• Preheat oven to 350 degrees. In large bowl, combine flour, 1 cup powdered sugar and cornstarch. Blend well. Add butter and vanilla.
• By hand, blend until a soft dough forms. Shape into 1 balls. Place 1 ball in each miniature muffin cup. Press in bottom and up sides of each cup.
• Spoon 1 teaspoon of pineapple preserves into each cup. In small bowl, combine sugar and egg. Using fork, blend well.
• Stir in coconut until well coated with egg mixture. Spoon 1 teaspoonful coconut mixture over pineapple preserves in each cup.
  
• Bake at 350 degrees for 23-33 minutes, until crusts are very light golden brown. To release tarts from cups, hold muffin pan upside down on an angle over wire rack.
• Using a wooden spoon, firmly tap bottom of each cup till cookie releases. Cool completely. Just before serving, sprinkle with powdered sugar.

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