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TINY TARTS

1 1/2 cups flour
1/4 tsp salt
1/2 cup sweet butter

3 Tbsp water
1 tsp vanilla extract

1/4 cup soft butter
1 egg yolk
1/2 cup granulated sugar
1 tsp vanilla
1/4 cup unsweetened cocoa
1/2 cup finely chopped nuts or coconut or 1/4 cup each

Combine flour and salt, then cut in butter

When it reaches a semi-fine crumb, sprinkle with water and vanilla.

Mix until it pulls together and form a ball. Divide in half and
roll out to 1/8 to 1/4 in thick. Cut into 2 1/2 in squares.

Combine butter, egg, sugar, vanilla, cocoa and nuts until well
mixed. Use 1 tsp per pastry square, putting it in the center and
folding the corners in towards the center; pinch dough in center
to hold and repeat for all. Bake at 358* for 15-20 minutes until
light golden brown. Decorate as desired, or leave as they are.

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