Peppermint Candy Tarts
http://bakedchicago.typepad.com

Tart Shells:
1/2 cup sugar
1/2 cup butter, softened
1/2 teaspoon peppermint extract
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt

Filling and Garnish:
2 cups powdered sugar
3 tablespoons butter, softened
3 drops red food coloring
3 tablespoons milk
1/2 cup crushed hard peppermint candies (approx. 16 to 18 candies)

Preheat oven to 350F degrees. Grease bottoms only of 32 mini muffin
cups with non-stick spray. In large bowl, beat sugar and 1/2 cup
butter with mixer on medium speed until fluffy. Beat in peppermind
extract and egg until blended. On low speed, beat in flour, baking
soda and salt.

Shape dough into 1 1/2-inch balls. Press each ball in bottom and up
side of mini muffin cup.

Bake 9 to 12 minutes until set and edges are light golden brown. Cool
1 minute, remove from muffin cups to cooling rack. Cool completely,
at least 15 minutes.

In small bowl, beat filling ingredients except crushed candies with
electric mixer on medium speed until smooth and creamy. Stir in 1/4
cup of the crushed candies. Spoon 1 rounded measuring teaspoon of
filling into center of each tart shell. Sprinkle with remaining
crushed candies.