by Karin Calloway
My mother’s favorite holiday cookie combination is anything with nuts and a touch of raspberry. To satisfy her craving, I used to slave for hours over a batch of all-butter Linzer hearts. Rolling out batches of sticky, buttery dough was not my favorite way to spend the busy holiday season, so I came up with these luscious little Raspberry Tartlets.
With the help of my Viking food processor and a small cookie scoop, I’ve come up with a quick version of Mom’s favorite with a fraction of the work. While I love the flavor of hazelnuts in the tartlets, feel free to substitute whatever nuts you have on hand. Pecans or walnuts are particularly good. The nutty tart shells also make a delicious base for lemon or lime curd. Simply bake the shells, top each with a dollop of curd and refrigerate until ready to serve for luscious little party pick-up sweets.
Makes approximately 30 tartlets.
Cookies and Cocoa
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