 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
|
It is from an old international recipe book submitted by Home Ec Teachers all over the US. Ingredients:
1/2 cup butter |
3/4 cup sugar |
2 eggs |
2 cups all-purpose flour |
1/4 teaspoon salt |
2 teaspoons baking powder |
1 1/2 cups raspberry jam |
1/2 cup nuts, chopped |
whipped cream |
Directions:
1. Cream butter and sugar.
2. Add eggs and beat until light.
3. Add sifted flour, salt, and baking powder.
4. Form small balls between hands and put into small cupcake pans or muffin pans.
5. Make a deep hole in center by pushing up around edges.
6. Mix jam and nuts together; fill tarts.
7. Bake at 375°F for about 12 minutes, until lightly browned.
8. Top with whipped cream when serving.
|
|