Cookie Tarts

• 1 cup shortening, soft (do not use butter)
• 1 cup sugar
• 3 eggs, well beaten
• 1 teaspoon vanilla
• 1 tablespoon milk
• 12 teaspoon salt
• 3 teaspoons baking powder
• 2 12 cups flour
• pie filling, such as cherry, blueberry, raspberry

1. Cream shortening and sugar.
2. Add beaten eggs , vanilla and milk and beat well.
3. Mix together salt, baking powder and flour.
4. Add about half flour mixture using mixer; stir in the rest by hand.
5. If mixture is very soft add a bit more flour.
6. Be sure not to add too much flour.
7. Place in the refrigerator to chill for 1/2 to 1 hour if the dough is still too soft to roll into balls.
8. Roll into 1/2 inch balls.
9. Place balls into well-greased mini tart pans.
10. Press the balls into the pan to create little shells.
11. This may take a bit of practice.
12. Put about 1/2 teaspoon pie filling into the center of each tart.
13. Bake at 350 degrees Fahrenheit for about 12 to 15 minutes.
14. They should be a very light color.
15. Don't let them get too dark or they will be dry.
16. Time does not include if chilling time is required.

shortening, sugar, eggs, vanilla, milk, salt, baking powder, flour, pie filling

Taken from www.food.com/recipe/cookie-tarts-146284 (may not work)