Name: Hawaiian cookie tarts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: En
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

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

Preparation

Preparation20 min

Cook time25 min

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.