Peppermint Candy Tarts

Company coming? Treat them to these cute Christmas confections!

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Servings 32

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( 11 ) Ratings

11 Ratings

5 Stars 18%

4 Stars 18%

3 Stars 18%

2 Stars

1 Stars 36%

Member Reviews ( 9 )

b077b51d-4551-4c23-a6c9-fe181c4f0f73

ingredients 12
Prep Time 1 hr 30 min
Total Time 1 hr 30 min

Ingredients

Tart Shells

1/2: cup granulated sugar

1/2: cup butter or margarine, softened

1/2: teaspoon peppermint extract

1: egg

1 1/2: cups all-purpose flour

1/4: teaspoon baking soda

1/4: teaspoon salt

Filling and Garnish

2: cups powdered sugar

3: tablespoons butter or margarine, softened

2: or 3 drops red food color

2: to 3 tablespoons milk

1/2: cup crushed hard peppermint candies (about 18 candies)

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Directions

1 Heat oven to 350°F. Grease bottoms only of 32 mini muffin cups with shortening or cooking spray. In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until fluffy. Beat in peppermint extract and egg until blended. On low speed, beat in flour, baking soda and salt.
2 Shape dough into 1 1/2-inch balls. Press each ball in bottom and up side of muffin cup.
3 Bake 9 to 12 minutes until set and edges are light golden brown. Cool 1 minute; remove from muffin cups to cooling racks. Cool completely, about 15 minutes.
4 In small bowl, beat filling ingredients except crushed candies with electric mixture on medium speed until smooth and creamy. Stir in 1/4 cup of the candies. Spoon or pipe 1 rounded measuring teaspoon filling into center of each tart shell. Sprinkle with remaining crushed candies.

EXPERT TIPS

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Expert Tips

Use green food color to make green frosting, and use crushed green candies for the topping.

To keep the tarts longer, wrap tightly, label and freeze up to 6 months.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tart

Calories: 130
Calories from Fat: 40),

% Daily Value

Total Fat: 4g; 4%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 60mg; 60%;
Total Carbohydrate: 21g; 21%
(Dietary Fiber 0g 0% Sugars 16g 16% ),
Protein: 0g; 0%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Michelle336

report Posted Dec. 11, 2012 3:17 PM

Awesome. Everybody loves them. The dough does puff up and needs to be pushed down when warm.

Michelle336

report Posted Dec. 11, 2012 3:16 PM

I have made these several times for work and a cookie exchange. Everybody loved them and request them every year. The tart does puff up and needs to be pushed down when warm.

trtlmana10

report Posted Dec. 10, 2012 12:31 PM

I've made these a couple dif times & I love them! I use sugar cookie dough from the pkg & just add the extract. I top w/soft peppermints b/c they r much easier to chew. These do puff up while baking...just press back down while still hot. I use my pampered chef tart pan & shaper, dipped in flour.

Carmalita66

report Posted Oct. 18, 2010 12:15 PM

I have made this recipe several times and they always turn out very nice, I have even modified the extract and color to go with a theme. I have used orange extract in both the cookie and filling, and also almond extract in the cookie with cocoa in the filling, they turned out beautiful and delicous.

Jo-Tina

report Posted Dec. 16, 2009 11:51 PM

These cookies are no good at all.... the dough is muffin like in texture and very bland.... I WOULD NOT recommend making them...i was making them for a cookie swap and was disappointed... i ended up making sugar cookies and using the icing from this recipe to ice the cookies!!