You can cut your cookies any size. A 3-inch round can be served as a “tart” and eaten with a fork; smaller rounds, as very substantial cookies. They’re an easy and decadent sweetpretty as a picture.
- 1 (24-ounce) package PASTA & CO MIRACULOUS BUTTER COOKIE DOUGH
- 1 pint PASTA & CO CREAM CHEESE FROSTING
- 3/4 cup dried sour cherries
- 3/4 cup angel flake coconut
- 3/4 cup pecan halves, coarsely slivered
- Freshly grated nutmeg to taste (use up to a half nutmeg)
- Fresh lemon and orange juice to taste (probably a half lemon and a half orange)
- Granulated sugar
Preheat oven to 350°F. Bring dough and frosting to room temperature.
Cut ball of dough in half. Flatten each half into a disk. Roll out each disk on a lightly floured board to about 1/8-inch thickness. If you want a “tart” size, cut 3-inch rounds. If making cookies, cut into smaller rounds. Either way, a scalloped cutter makes especially pretty shortbreads. Place cookies on an ungreased baking sheet. Bake about 15 minutes or until edges are golden. Let cookies cool before removing from baking sheet.
Meanwhile, fold cherries, coconut, slivered pecans, nutmeg, lemon and orange juice into frosting.
Arrange half the cookies bottom side up. Spread each with the frosting mixture and top with another cookie, right side up. For “tarts” use 1/4 to 1/3 cup filling; for cookies, a little less, but filling should be a 1/2-inch thick. Press cookies together just until frosting is barely visible at the edges. Roll edges of cookies in granulated sugar until they are generously coated.
Refrigerate cookies until ready to serve. Cookies will stay crisp for about 2 days in the refrigerator.
MAKES ABOUT 15 “TARTS” or ABOUT 30 COOKIES
STYLE NOTE: Your cookie tarts will look lonely on the dessert plate without a little dab of some kind of sauce. The simplest solution is a favorite jarred chocolate sauce. Heat the sauce in the microwave and serve either in a small pool or a drizzle over and around the tart. Even better is a little fruit sauce to spoon alongside the tart. An easy one can be done by gently heating Pasta & Co San Fernando Valley Apricot Preserves with a little water with lemon juice and vanilla extract to taste.