3/4 cup shorteningDribble frosting on cooled tarts.
3/4 cup sugar
3 3/4 cups flour
3 teas. baking powder
1/2 cup fruit preserves
1/2 cup powdered sugar
1/2 teas. vanilla
2 Tbls. milk
Preheat oven to 350F.
In mixer or food processor, cream shortening and sugar together
and then beat in the eggs, one at a time.
Sift together flour and baking powder and and stir into shortening
mixture to make a soft dough. Chill for 1 hr.
Turn dough out onto a floured surface and roll out 12 rectangles,
each 8 x 12 inches. Spread one tablespoon of preserves over half
of each rectangle, staying well within the edge of the pastry. Fold
pastry dough over the preserves and trim the edges with a pastry
wheel or crimp with a fork to close.
Place tarts on a greased cookie sheet and bake for 20 min. Let cool.
Mix vanilla, milk, and powdered sugar until you have a thin frosting.