Coconut-Raspberry Jelly Tarts
M, E, P, S, N
2 cups flour
1/2 cup confectioners sugar
1/2 cup milk-free, soy-free margarine, softened
1/2 cup shortening
1 T. cornstarch
1/2 cups raspberry jelly
1/2 tsp. vanilla extract
dash salt
1/3 cup sugar
1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder; mixed together
1 1/2 T. milk-free, soy-free margarine, melted
2 tsp. lemon juice
1/2 tsp. cornstarch
In large bowl, combine flour, sugar, margarine, shortening, and cornstarch; knead until blended. Shape dough into 1-inch balls. Line muffin tins with paper liners. Place dough balls in muffin tins; press into bottom and up sides. Chill 1 hour. Preheat over to 375 degrees. Spoon 1 tsp. jelly into each tin. In large bowl, combine remaining ingredients. Spoon mixture into tins. Bake 15 minutes. Cool in pans on wire rack.
*Adapted from The Food Allergy News Cookbook
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