Reviewed: Feb. 13, 2012

Yummy!!!!

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Reviewer:

janich

Cooking Level: Expert

Home Town: West Allis, Wisconsin, USA

Reviewed: Jun. 22, 2011

Great addition to the traditional Christmas cookie platter

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Reviewer:

bonnis

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Reviewed: Jun. 20, 2011

Because I didn't want to wait an hour for the dough to chill for an hour in the fridge, I put it in the freezer for about 10 minutes. Just long enough for me to make the filling.

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Reviewer:

cookingQueen1

Cooking Level: Intermediate

Home Town: Sierra Vista, Arizona, USA

Reviewed: May 26, 2011

Added sugar to the crust, still lacking something to make it more flavorful

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Reviewer:

PunchDrunk

Cooking Level: Intermediate

Home Town: Vineland, New Jersey, USA

Living In: Woodbury, New Jersey, USA

Reviewed: Mar. 21, 2011

i use a tart crust recipe from a recipe I found on here, but I LOVE the brownie recipe. they are definitely a crowd pleaser.

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Reviewer:

stacekins

Reviewed: Feb. 5, 2011

dough didn't work. I used mini mini tins and the dough just sank and turned into dough "(flat) cookies" when I tried to prebake the dough. Dough tasted ok a bit buttery.Maybe shoulda used a bigger pan

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Reviewer:

goldiehateslox

Reviewed: Jan. 23, 2011

The filling of these is great. Maybe it is just my sweet tooth talking, but the outer crust needs some sugar. It was just very doughy with not much flavor. These are good, bite-sized treats, perfect for parties, dressed up for the holidays. The outside just needs something.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jan. 18, 2011

Everyone at the party loved these! I made half with pecans and half plain. I was able to make exactly 24 because that's how I divided the dough up. 1/2 to 3/4 full of filling is plenty. I piped heavy whipped cream on top of the cool tarts and dried the cherries with paper towels before putting them on top. Rave reviews! Thank you for the recipe!!!

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Reviewer:

Brenda

Cooking Level: Intermediate

Reviewed: Jul. 24, 2010

This was okay.

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Reviewer:

Pjaros

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Calgary, Alberta, Canada

Reviewed: May 1, 2010

love this, followed other suggestions, only filled 3/4 full. Two things helped me: I used ice water to dip my fingers in to mold crust, and I put chocolate mixture in a baggie to get into the crust. Very simple, but a bit time consuming. I did not add cherries; instead I dusted with powdered sugar and topped with a fresh raspberry. Delicious, and this will be one of my "go to" desserts.

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