I had a potluck valentine’s party to go to, and I had the idea to make these tarts. Basically, you make a tart shell out of sugar cookie dough, and fill it with instant pudding.
This was excellent, in theory, but what actually happened was that the cookie dough “tart shells” formed themselves into little cookie muffins. Which were pretty delicious.
Not to be deterred, I made two boxes of instant pudding, (pistachio and chocolate) and put them in seperate ziplock baggies. (I’m not sure what size, but it’s the size you could fit a sandwich in. Holds the whole box worth.) I refrigerated them for a bit while the cookie muffins cooled, then snipped off one corner of a baggie, and piped litte dollops of pudding atop each cookie muffin. Half were piped with pistachio, half with chocolate, leftover pudding put in the fridge for later, and tarts put in the freezer to make them extra yummy. 😀
Sugar cookie recipe
1 1/2 cups powdered sugar
1 cup margarine or butter
1 teaspoon vanilla
1 teaspoon almond extract
2 1/2 cups all-purpose flour (it suggests whole wheat flour as another option)
1 teaspoon baking soda
1 teaspoon cream of tartar
Cream powdered sugar, margarine, egg, vanilla and almond extract. Mix flour, baking soda and cream of tartar together, then add to the wet mixture. Cover and refrigerate at least one hour, until the cough is firm. Heat oven to 375*. Bake until edges are light brown, 7 to 9 minutes.
Pretty good! I know I’m not the only one who gets a litte tired of chocolate by Valentine’s day, so I hope you all like the pistachio addition. Of course, since it’s just instant pudding, you can get whatever flavor you like. Maybe strawberry, in favor of something pink? 😉 Enjoy!