Hawaiian Cookie Tarts
COOKIES
1 3/4 cups all purpose flour
1/2 cup powdered sugar
2 tablespoons cornstarch
1 cup margarine or butter -- softened
1 teaspoon vanilla
FILLING
1 cup pineapple preserves
1/2 cup sugar
1 egg
1 1/2 cups coconut
powdered sugar
Heat oven to 350. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/2 cup powdered sugar and cornstarch; mix well. Add margarine and vanilla; with spoon, stir until soft dough
forms. Shape dough into 1 inch balls. Place 1 ball in each of 36
ungreased miniature muffin cups; press in bottom and up sides of each
cup.
Spoon 1 teaspoon pineapple preserves into each dough-lined cup. In small bowl, combine sugar and egg; beat with fork until well-blended. Add coconut; stir until well coated with egg mixture. Spoon 1 teaspoon
coconut mixture over preserves in each cup.
Bake at 350 for 23-33 minutes or until cookie crusts are very light
golden brown. Cool in pans 20 minutes.
To release cookies from cups, hold muffin pan upside down at an angle
over wire rack. With handle of table knife, firmly tap bottom of each
cup until cookie releases. Cool 15 minutes or until completely cooled.
Just before serving, sprinkle with powdered sugar.
Recipe By: The Best From 50 Years of "BAKE- OFF" | 
