Star-Studded Berry Tarts

INGREDIENTS:

FOR THE CRUSTS:

2 ¼ all-purpose flour, plus more for rolling out dough

¾ cup pecans, grinded up

6 tablespoons granulated sugar

¼ teaspoon salt

1 ½ sticks unsalted butter, softened

6 tablespoons ice water

1 large egg, beaten

FOR THE TOPPINGS:

1 small package of Vanilla pudding

1 pint blueberries

1 pint raspberries

Powdered sugar, for dusting

DIRECTIONS:

1.      Make the crusts: Mix together the flour, pecans, granulated sugar and salt in a large bowl. Add the butter and mix until well combined. Drizzle in the 6 tablespoons of ice water and mix until dough comes together. Turn out onto a piece of plastic wrap and form into a disk; wrap and refrigerate until firm, about 1 hour.

2.      Lightly flour a cutting board. Roll out the dough on the cutting board until it is ¼ inch thick, cut 3x4 inch rectangles (reserve the scraps). Then use your fingers to crimp the edges (or use a tool that cuts design edges). Transfer the rectangles onto a cookie sheet lined with parchment paper. Roll out the scraps until ¼ inch thick. Cut out 8 stars using a small floured star cookie cutter; arrange on the baking sheet around the crusts. Refrigerate until firm, about 20 minutes.

3.      Preheat oven to 350 degrees. Poke holes in the crusts with a fork. Brush the stars and the edges of the crusts with the beaten egg. Bake until golden brown, about 25 minutes; remove to a rack to cool completely.

4.      Make the Vanilla pudding according to the box. Spread the pudding on the crusts, then top with the berries. Top each tart with a star (to get the stars to stick better, dip the bottoms of them in the pudding). Dust with powdered sugar. 

Makes 8 tarts.

Peanut Butter Kisses

These are my own invention, well someone else could have also invented them but I haven't found another recipe for it anywhere... so I invented them for now! :) 

They are Peanut Butter cookies with Reese's Chips dipped in Milk Chocolate. So very very yummy! And the recipe for these heavenly things follows...

Ingredients:

1 cup shortening

1 1/2 cup creamy peanut butter

2/3 cup white sugar

2/3 cup packed brown sugar

2 eggs

1/4 cup milk

2 teaspoons vanilla

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

1 package Reese's Peanut Butter chips

1 package Hershey's Mini Kisses (or Milk Chocolate chips if you can't find Mini Kisses)

2 tablespoons shortening 

Directions:

1. Heat oven to 350 degrees. 

2. Beat shortening and peanut butter in large bowl until well blended. Add sugar and brown sugar; beat until fluffy. Add eggs, milk, and vanilla; beat well. Stir together flour, baking soda, and salt in a medium bowl; gradually beat into peanut butter mixture. Stir in Reese's Peanut Butter chips. 

3. Shape dough into 2 inch balls or use a cookie/ice cream scoop. Place about 3 inches apart on a cookie sheet lined with parchment paper. 

4. Bake 9 minutes. Let cool for 30 seconds and remove from cookie sheet to wire rack. 

5. When cookies are completely cool, line a tray with wax paper. Place chocolate and shortening in a double boiler. Stir until chocolates are melted and mixture is smooth when stirred. 

6. Dip half of each cookie into melted chocolate. Shake gently and scrape cookie bottom on edge of bowl to remove excess chocolate. Place on prepared tray. Refrigerate until chocolate is firm, about 30 minutes. Store in a cool, dry place with wax paper between layers of cookies. 

Makes about 4 dozen. 

*Here's a trick I use when I bake cookies, instead of using a wire rack I cut up a brown paper bag and place my cookies on there.