Tiny Fudge Tarts

• 1 ½ cups all-purpose flour

• ¼ teaspoon salt

• ½ cup butter, softened

• 3 tablespoons water

• 1 teaspoon vanilla extract

• ¼ cup butter, softened

• 1 egg yolk

• ½ cup white sugar

• 1 teaspoon vanilla extract

• ¼ cup unsweetened cocoa powder

• ½ cup flaked coconut

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, stir together the flour and salt. Cut in the butter with a pastry cutter or fork until only small lumps remain. Sprinkle the water and 1 teaspoon vanilla over the mixture and mix well using a fork. Set aside.

3. In a small bowl, mix together 1/4 cup butter, egg yolk and sugar until smooth. Beat in 1 teaspoon vanilla, cocoa and coconut until smooth. Set aside. Use 1/2 of the dough at a time. On a cloth covered board, dusted generously with sugar, roll dough out to 1/16 inch thick. Cut the dough into 2 1/2 inch squares. Spread 1 teaspoon of filling onto each square, bring the corners to the center and press lightly to seal. Place them onto an ungreased cookie sheet about 2 inches apart.

4. Bake for 15 to 20 minutes, or until edges are golden. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

I Made It

Nutrition Facts (per serving)

86Calories5g Fat9g Carbs1g Protein

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Nutrition FactsServings Per Recipe30Calories86% Daily Value *Total Fat5g7%Saturated Fat3g17%Cholesterol19mg6%Sodium56mg2%Total Carbohydrate9g3%Dietary Fiber1g2%Total Sugars4gProtein1gCalcium4mg0%Iron0mg2%Potassium25mg1%

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