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Swiss Tarts Recipes

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Swiss Tarts Recipes

It's kind of  piped cookies. The cookie dough is squeezed through a soft pipe with star or plain nozzle into different shapes and patterns. Or simply press the dough using a cookie press. Normally the dough is creamed till light and fluffy but over-creaming loses the ridge and trough pattern due to expansion.



(A) 70g butter, 65g margarine, 60g sugar , pinch of salt

(B) 1 egg

(C) 170g flour, 1/2 tsp baking powder

(D) some red glace cherries


1.Cream (A) till light and fluffy.

2.Add in (B) and cream till smooth and light.

3.Add in sieved (C) and mix till well blended.

4.Put the above paste into the piping bag with star nozz pipe it into mini tart mould lined with a baking paper cup a quarter of red glace cherry at the centre.

5.Place it at the bottom rack of the oven and bake at 175 degree for 20~25 minutes.


You can pipe some strawberry jam at the cntre after the cookies is baked instead of putting the cherry on.

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