Cookie of the Week: Tiny Fudge Tarts

Mmmmm! Yummy! This recipe is from a reproduction of Betty Crocker’s 1963 Cooky Book.

Tiny Fudge Tarts Recipe

1 1/2 cups of Flour

1/4 tsp. salt

1/2 cup of butter

3 tbsp water

1 tsp vanilla

Fudge filling

Fudge Filling Recipe

Mix together thoroughly:

1/4 cup of butter

1 egg yolk

1/2 cup of sugar

1 tsp of vanilla

1/4 cup of cocoa powder

Preheat oven to 350 degrees. Mix flour and salt; cut it in butter. Sprinkle with water and vanilla. Mix well with a fork. Using half of the dough at a time, roll out to 1/16 of an inch thick on a cloth covered board sprinkled generously with sugar. Cut into 2 1/2 inch squares. Spread 1 level tsp. of filling in the center of each square. Bring corners together and seal. Place on an ungreased baking sheet. Bake 15 to 20 minutes.

It took a little time to to make these because of the rolling, cutting and filling, but they are well worth it. The dough is easy enough to make. It’s just like making rolled biscuits, only a lot thinner. The filling is simple too. The recipe doesn’t call for it, but I’d advise letting your butter soften a little before adding it to the filling mixture. It’s a lot easier to stir.

This is a fun cookie to make with your kids. My three year and a half year old helped me do the rolling, filling and and sealing. It’s just like play-dough to him. But it got a little hairy towards the end when he lost interest, and decided playing in the flour bin was more fun. I’m dreaming of a white kitchen, not! Well it’s all cleaned up now, and the tarts are really tasty!

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