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Prep 1hr30min
Total1hr30min
Ingredients12
Servings32
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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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Steps
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.
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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.
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