The random number generator stayed in the Company Best Cookies section with Tiny Fudge Tarts on p. 125 this week. These were pastry-like cookies with a slightly sweet chocolate filling.

I was worried that the Tiny Fudge Tarts were going to be a lot of work, because they have a pastry-like cooky with a filling, but they didn’t take much longer than any other cooky.

First up was to mix up the fudgy-filling and set it aside. Next, in a separate bowl, the butter was cut into the flour and salt.

Then the egg and vanilla were mixed in, making a dough that feels a little barely-held-together. Then, this is rolled out on a surface dusted with sugar to about 1/16 inch thickness. They’re cut into squares, and a teaspoon of the fudge filling placed in the middle of each.

Finally, the corners are folded in, and they’re placed on a cookie sheet and baked.

Because they are roll-out cookies, I was expecting them to be a bit tedious to make. However, the Tiny Fudge Tarts were fairly quick.

I could have tried to roll them out a little thinner, but I managed to get them off the silicon mat without tearing too many of them — if they had been much thinner, I suspect I would have been more frustrated. It was interesting to dust the surface with sugar instead of flour. It seemed like the sugar got pulled into the dough, making it a little sweeter.

Bottom line: Tiny Fudge Tarts were tasty bites of not-too-sweet fudge-filled pastry cookies. I would consider making them again, keeping in mind that its a fairly small recipe that doesn’t take as long as I would think at first glance.