Chocolate-Cherry Sand Tarts Recipe

Chocolate-Cherry Sand Tarts

• 3/4 cup sugar
• 3/4 cup butter or margarine — softened
• 1 egg white
• 1 3/4 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 3/4 cups (about) cherry preserves
• Chocolate Drizzle — (recipe follows)

CHOCOLATE DRIZZLE

• 2/3 cup semisweet chocolate chips
• 1 tablespoon shortening

Beat sugar, butter and egg white in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and cocoa. Cover and refrigerate about 2 hours or until firm.

Heat oven to 350º. Shape dough into 1-inch balls. Press each ball in bottom and up side of each ungreased sandbakelse mold, about 1 3/4 × 1/2 inch. Spoon about 1 1/2 teaspoons cherry preserves into each mold. Place on cookie sheet.

Bake 12 to 15 minutes or until crust is set. Cool 10 minutes; carefully remove from molds to wire rack. Cool completely. Drizzle with Chocolate Drizzle.

CHOCOLATE DRIZZLE:

Melt ingredients over low heat, stirring occasionally, until smooth.

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