Ingredients
1 cup butter, softened1/2 cup confectioners’ sugar2 cups all-purpose flour1 can (21 ounces) raspberry, cherry or strawberry pie filling
Preparation
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour and mix well.
Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups.
Bake at 300° for 17-22 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart.
