Peppermint Candy Tarts

 

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

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)

• 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.