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These cookies are composed like miniature tarts, each with its own crust, fruit filling, and topping.

Source: Martha Stewart Living, December/January 1995
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Ingredients

Directions

Cook's Notes

Pastry cutters are used as molds for these tart-like cookies; butter the pastry cutters well so they will slip off easily after baking.

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  • passionatepatissier
    29 JAN, 2010
    I tried what mykele suggested... it saves you a lot of time and it turned out great! everybody loved them
    Reply
  • HEIDI5522
    17 JAN, 2010
    Do you have a rolling pin? Glass bottle? Put your nuts, or whatever, in between two sheets of wax paper and roll your rolling pin/bottle back and forth, pressing down. Voila...crumbs!
    Reply
  • Twinklyone
    16 JAN, 2010
    Since I don't have a nut grinder or food processor...any ideas where I can get an INEXPENSIVE mortar and pestle?
    Reply
  • mykele
    15 JAN, 2010
    How about baking in a 13 X 9 inch pan and after cooling, just cut with a biscuit cutter or cookie cutter for variety? Mykele
    Reply
  • mcmaestas
    15 JAN, 2010
    Maybe you could make them in a brownie pan?
    Reply
  • yumtum
    15 JAN, 2010
    maybe using a springform pan?
    Reply
  • Kimberley
    15 JAN, 2010
    That's my question too. Who has 22 pastry cutters in there home???
    Reply
  • sissi
    15 JAN, 2010
    What if you dont have 22 pastry cutters? Couldnt you just press crumb mixture into a well greased baking pan or tray and cut after baking???
    Reply

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