Any one who knows me knows that I graduated from college with a degree in history. I love learning about how some things came to be and lately I have taken a liking into antiques. Growing up I didn't really care for going to antique stores, in fact I thought they were quite boring. Now I find them very interesting and I love looking at all the items that they have in store. Well recently my co-worker Michelle has been giving me some very interesting antiques that I love. First she gave me a copper cookie press that has never been used with all of the attachments. Then she gave me an old cookbook called Betty Crocker's Cooky Book. In fact the cookie that I am posting today called Tiny Fudge Tarts came from that cook book. The other items she gave me was an old flour sifter and four issues of The Saturday Evening Post ranging from 1914 to 1920. Tomas and I have been enjoying reading the Evening Post. It is very interesting seeing the ads and what people were interested in during that time period. I really appreciate all the things Michelle has given me, so in return I am going to make her something nice. I would give her the cookies I just made from the book, but they didn't come out looking nice. They taste great, but because I didn't seal their edges well enough, they opened up and look kind of funny. I guess that means more cookies for us. I will think of something nice to make for her later. :)
The Saturday Evening Post
An up close look of the delicious but not so attractive Tiny Fudge Tarts.Tiny Fudge Tarts
1 1/2 cups flour
1/4 teaspoon salt
1/2 cup butter
3 tablespoons water
1 teaspoon vanilla
Fudge Filling
1/4 cup butter
1 egg yolk
1/2 cup sugar
1 teaspoon vanilla
1/4 cup cocoa powder
1/2 cup coconut
Preheat the oven to 350*F. Mix flour and salt; cut in the butter. Sprinkle with water and vanilla; mix well. Using 1/2 of the dough at a time, roll out to 1/16" thick on a board generously sprinkled with sugar. Cut into 2 1/2" squares. Spread 1 teaspoon of the fudge filling in center of each square. Bring the corners to the center and seal together. Place sealed side up on an ungreassed baking sheet. Bake for 15-20 minutes.
To make the fudge filling combine all the filling ingredients until combined.
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