Chocolate-Cherry Sand Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 H 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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